Thermotropic gelation of proteins

✍ Scribed by Bikbov, T. M. ;Grinberg, V. Ya. ;Grinberg, N. V. ;Varfolomeyeva, E. P. ;Likhodzeivskaya, I. B.

• Publisher: John Wiley and Sons
• Year: 1986
• Tongue: English
• Weight: 237 KB
• Volume: 30
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19860300342

✦ Synopsis

This paper deals with certain problems concerning the mechanism of thermotropic gelation of globular proteins, using ovalbumin and soy bean globulin fraction as object of study. Protein denaturation has been shown to be an indispensable condition of thermotropic gelation, while the completeness of denaturation changes controls the degree of conversion in the gelation process. The combination of the experimental data obtained indicates that thermotropic gelation involves primarily non-covalen t interactions, and hydrophobic interactions play a predominant role. The gelling ability of individual globulins and their monomeric forms have been found to correlate with the effective mean hydrophobicity according to TANFORD-BIGELOW.