Heat-induced Transparent Gel Formation of Bovine Serum Albumin.
The formation of transparent gels by 6% bovine serum albumin (BSA), pH 7.5, was examined by one- and two-step heating methods. Heating of the BSA solutions at various NaCl concentrations produced transparent gels at 25-50mM NaCl and transparent sols at 0-20 mM NaCl (one-step heating method). The transparent sol obtained by heating without NaCl was reheated after mixing with various amounts of NaCl (two-step heating method I). The result was almost identical to that obtained by the one-step heating method. However, when the first heating was done with 10 mM NaCl, transparent gels were obtained over a wide range of NaCl concentrations with a second heating (two-step heating method II). Analyses of sols obtained at various NaCl concentrations by gel permeation chromatography and transmission electron microscopy showed the presence of linear polymers in the heated BSA sol (10 mM NaCl) and gel networks formed by the linear polymers (20 mM NaCl). The mechanism of transparent gel formation in BSA may be similar to that in ovalbumin.
a Research Institute for Food Science, Kyoto University , Uji , Kyoto 611 , Japan.
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Murata
a Research Institute for Food Science, Kyoto University , Uji , Kyoto 611 , Japan.
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Tani
a Research Institute for Food Science, Kyoto University , Uji , Kyoto 611 , Japan.
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Higasa
a Research Institute for Food Science, Kyoto University , Uji , Kyoto 611 , Japan.
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Kitabatake
a Research Institute for Food Science, Kyoto University , Uji , Kyoto 611 , Japan.
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Doi