Abstract
Heat denaturation of egg white is usually followed by polymerization or gelation of the denatured components,1 primarily ovalbumin, and is associated with manifestation of a distinct increase in scattering observed as whitening of the egg white. We report here on the process of rapid denaturation (in the hundreds of .microseconds range) of egg white induced by pulsed laser irradiation with heating rates of 105 to 106 K/s.
© 1996 Optical Society of America
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