Specific divalent cation-induced changes during gelation of .beta.-lactoglobulin
作者： E. Allen. Foegeding , Patricia R. Kuhn , Charles C. Hardin
DOI: 10.1021/JF00023A011
关键词:
摘要: Thermally induced gelation of β-lactoglobulin sols that contained NaCl and/or CaCl 2 at pH 7.0 and the rheological properties resulting gels were investigated. Gels confining 20 mM more deformable than 100 since a greater shear strain was required to achieve fracture. Investigating process by small-strain dynamic rheology showed gelled rapidly had lower gel points similar
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