Gelation 3-lactoglobulin

Gezimati, J., Creamer, L. K., and Singh, H. (1997). Heat-induced interactions and gelation of mixtures of p-lactoglobulin and a-lactalbumin. /. Agric. Food Chem. 45,1130-1136. 

In the case of cold-induced aggregation and gelation, two different types of gel microstructure, namely filamentous and particulate (Figure 2.1), have been obtained by adding different concentrations of a ferrous salt to solutions of pre-denatured p-lactoglobulin (the major whey protein). This substantial difference in microstructure turns out to have a major impact on the iron delivery, due to the different sensitivities of the structures to the relevant environmental conditions, such as pH and the presence of digestive enzymes. In particular, the filamentous gel micro-... 

Remondetto, G.E., Paquin, P., Subirade, M. (2002). Cold gelation of p-lactoglobulin in the presence of iron. Journal of Food Science, 67, 586-595. 

Veerman, C., Baptist, H., Sagis, L.M.C., van der Linden, E. (2003). Anew multistep Ca -induced cold gelation process for p-lactoglobulin. Journal of Agricultural and Food Chemistry, 51, 3880-3885. 

Chen, S.X., Swaisgood, H.E., and Foegeding, E.A. 1994. Gelation of (3-lactoglobulin treated with limited proteolysis by immobilized trypsin. J. Agric. Food Chem. 42, 234—239. 

Kim, S.C., Olson, N.F., and Richardson, T. 1990. Polymerization and gelation of thiolated (3-lactoglobulin at ambient temperature induced by oxidation by potassium iodate. Milchwis-senschaft 45, 627—630. 

McSwiney, M., Singh, H., and Campanella, O.H. 1994. Thermal aggregation and gelation of bovine (3-lactoglobulin. Food Hydrocoll. 8, 441-453. 

Remondetto, G. E., and Subirade, M. (2003), Molecular mechanisms of Fe2+-induced-P-lactoglobuline cold gelation, Biopolymers, 69,461-469. 

Zasypkin, D. V, Dumay, E., and Cheftel, J. C. 1996. Pressure- and heat-induced gelation of mixed 6-lactoglobulin/xanthan solutions. Food Hydrocolloids 10 203-211. 

Figure 5 Optical micrograph of fi-lactoglobulin beads obtained by a gelation/emulsification method. Scale bar represents 500 pm...

Mulvihill, D.M. Kinsella, J.E. Gelation characteristics of whey proteins and beta-lactoglobulin. Food Technol. 1987, 41(9), 102-111. 

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