Formation of fatty acid salt-induced gel of ovalbumin and the mechanism for gelation

摘要

Gelation of ovalbumin (OVA) was induced by the addition of fatty acid salts (FAS), such as sodium caprate (NaC10:0), to the protein solution at ambient temperature. The rheological and structural properties of the fatty acid salt-induced gels (FAS-IG) were studied using two kinds of FAS. Ten percent OVA in the presence of 2% NaC10:0 formed a transparent and soft gel above 15 degrees C. At 3% sodium oleate (NaC18:1), a transparent and softer gel was also formed above 25 degrees C. When the FASIG was heated, the storage modulus G' increased to 3 times as high as that; of the gel before heat treatment. Electron microscopy showed that the FAS-IG has a more homogeneous network with larger pore size than do the heat-induced FAS gel and the heated FAS-IG. Analyses by circular dichroism spectroscopy indicated that native OVA changed into molten globule state by the addition of FAS. [References: 23]