Factors Affecting Heat‐Induced Gel Formation of Bovine Serum Albumin

摘要

ABSTRACTFactors affecting heat‐induced gel formation of bovine serum albumin (BSA) were studied. In the presence of NaCl (I>0.05), well‐developed transparent gels formed on both sides of the isoelectric point (Ip). Addition of CaCl2or MgCl2greatly suppressed gel formation on the alkaline side of Ip, but increased it a little on the acid side. Intermolecular s‐s bonds contributed to the gel formation on the alkaline side of Ip but not on the acid side. From the results of the infrared spectra measurements intermolecular β‐structure appears to contribute to gel formation on both sides o