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Adv Colloid Interface Sci. 2019 Aug;270:147-164. doi: 10.1016/j.cis.2019.06.006. Epub 2019 Jun 11.

Gelation of food protein-protein mixtures.

Author information

1
IMMM UMR-CNRS 6283, Le Mans Université, 72085, Le Mans Cedex 9, France. Electronic address: Taco.Nicolai@univ-lemans.fr.

Abstract

Gelation of proteins is one of the principal means to give desirable texture to food products. Gelation of individual proteins in aqueous solution has been investigated intensively in the past, but in most food products the system contains mixtures of different types of proteins. Therefore one needs to consider interaction between different proteins both before and during gelation. Most food proteins can be classified as globular proteins, but casein and gelatin are also important food proteins. In this review the focus is on gelation induced by heating or cooling, which is the most commonly used method. After briefly discussing general features of protein aggregation and gelation, the literature on gelation of mixtures of different types of globular proteins is reviewed as well as that of mixtures of globular proteins with gelatin or with casein. The effect on the gel stiffness and the microstructure of the gelled mixtures will be discussed in terms of different scenarios that can be envisaged: independent aggregation and gelation, co-aggregation and phase separation.

KEYWORDS:

Casein; Gel; Gelatin; Globular proteins; Mixtures; Phase separation

PMID:
31229885
DOI:
10.1016/j.cis.2019.06.006

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