Gelation of the complex between .KAPPA.-casein and .BETA.-lactoglobulin.

Authors:
  • HDHiroshi Doi
    Hiroshi Doi
  • SIShoji Ideno
    Shoji Ideno
  • FKFong Huang Kuo
    Fong Huang Kuo
  • FIFumio Ibuki
    Fumio Ibuki
  • MKMasao Kanamori
    Masao Kanamori
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Abstract
The gelation of the complex between [bovine milk] .kappa.-casein and .beta.-lactoglobulin was examined. The apparent viscosity of the mixture of .kappa.-casein and .beta.-lactoglobulin increased by heat treatment. The mixture formed a gel at a concentration of 8% (wt/wt). The gel formation was accelerated by the chymosin treatment. The mixture of .kappa.-casein and .beta.-lactoglobulin each at a concentration of 1.5% gelled by the addition of chymosin after heat treatment. Forming the complex between .kappa.-casein and .beta.-lactoglobulin was necesssary to the gel formation. Therefore, heat treatment of above 70.degree. C was demanded. Turbidity increased and the relative content of soluble protein decreased accompanied by gel formation. The addition of Ca ion to the heated solution produced an increase in turbidity. The larger the protein concentration was, the larger the breaking stress of the formed gel was. The addition of Ca ion weakened the breaking stress of the gel.