Enhanced Heat-induced Gelation ofβ-Lactoglobulin byα-Lactalbumin

Abstract

Heat-induced gelation in a mixed system of α-lactalbumin (La) and β-lactoglobulin (Lg) was studied to elucidate the gelling properties of whey protein. An Lg concentration of 4% (w/v) was required for the formation of a self-supporting gel following heating at 80°C for 30 min in a 100 mM potassium phosphate buffer (pH 6.8). Solutions of La, even up to a protein concentration of 8% (w/v), did not gel under the same conditions. The addition of 6% La to 2% Lg caused a significant increase in the gel hardness, although each protein did not individually form a gel at these concentrations. By adding La to Lg, firmer gels were formed at a lower heating temperature, compared to that from Lg alone. La and Lg interacted to form a soluble aggregate through a thiol-disulfide interchange reaction during gel formation, and such an interaction was critical in the formation and stabilization of the gel network structure. We conclude that the enhancing effect of La on the gel hardness of Lg was due to the formation of a specific soluble aggregate, and that such an interaction between these proteins contributes to the properties of whey protein gels.