Heat‐Induced Gelation of Individual Whey Proteins A Dynamic Rheological Study

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Abstract
Heat‐induced gelation of the bovine whey proteins [serum albumin (BSA), β‐lactoglobulin (β‐Lg) and α‐lactalbumin (α‐La)] has been studied individually and in mixture at different conditions by a dynamic rheological method. Values in the shear stiffness modulus (/G*/) appeared on heating at low protein concentration for BSA (∼2%) and at intermediate concentration for β‐Lg (∼ 5%). α‐La did not form a heat‐induced gel of concentrations up to 20% (w/v). The ratio of viscous to elastic properties (loss factor) at maximum possible measuring temperature was below 0.07 for the BSA gels and 0.1–0.3 for the β‐Lg gels. The temperature of gelation was highly dependent on pH. In mixture one protein could not be exchange for another without changing the gelation behavior of the mixture.