A new multistep Ca2+-induced cold gelation process for beta-lactoglobulin.
The objective of this study was to obtain beta-lactoglobulin (beta-lg) gels at very low protein concentrations using a new multistep Ca(2+)-induced cold gelation process. In the conventional cold gelation process, salt free beta-lg solutions were heated at neutral pH, cooled, and cross-linked by adding salts. In our new process, first, long linear beta-lg fibrils were formed at pH 2. Solutions of these fibrils were cooled, and subsequently, the pH was adjusted to 7 or 8. Transmission electron microscopy studies showed that the long linear fibrils formed at pH 2 were stable when the pH was adjusted to 7 or 8. In the final step, the fibrils were cross-linked using CaCl(2). Using rheological measurements, the critical percolation concentration was determined. In the new multistep cold gelation process, the critical percolation concentration was an order of magnitude lower than in the conventional cold gelation method.
Veerman
Cecile
C
Food Physics Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, The Netherlands.
Baptist
Harry
H
Sagis
Leonard M C
LM
van der Linden
Erik
E
D002118:Calcium / Q000494:pharmacology*; D002122:Calcium Chloride / Q000737:chemistry; D003080:Cold Temperature; D003432:Cross-Linking Reagents; D005782:Gels / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D007782:Lactoglobulins / Q000737:chemistry*; D008854:Microscopy, Electron; D012212:Rheology; D012996:Solutions
D003432:Cross-Linking Reagents; D005782:Gels; D007782:Lactoglobulins; D012996:Solutions; D002122:Calcium Chloride; D002118:Calcium