Abstract
AbstractThe rheological properties of heat‐induced gels made from β‐lactoglobulin variants A, B and C were compared. The relative G' values (elastic moduli) for gels formed in 90 mM NaCl solutions were A = B > C. Conversely, in 30 mM CaCl2 the relative G' values were C > A = B. The differences in rheological properties were due to A and B variants forming less rigid gels in CaCl2 (∼ 7 kPa) than NaCl (∼ 20 kPa), and variant C forming gels of similar rigidity in both salt solutions. It was concluded that genetic variation in β‐lactoglobulin changes the effect of salts on gelation but does not cause a universal increase or decrease in gel forming ability.
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