Introductory Food Technology

• Functional Egg White Proteins in Heat Gelation:
• Gel-Forming Proteins:
• Ovalbumin ($54\%$): Principal phosphoglycoprotein, undergoes thermal denaturation ($T_m \approx 84^\circ\text{C}$) forming irreversible elastic three-dimensional gel networks.
• Conalbumin / Ovotransferrin ($12\%$): Highly heat-sensitive iron-binding protein that denatures at lower temperatures ($T_m \approx 61^\circ\text{C}$), initiating early heat-setting matrix formation.
• Conclusion: Ovalbumin and conalbumin (Option 2).

Correct option: (2) Ovalbumin and conalbumin