Abstract
Food gels have many useful properties. Globular protein gels are more nutritious than polysaccharide gels, but most are not as transparent as agarose or gelatin gels. However, by controlling the pH, ionic strength and heating procedure, it is possible to obtain desirable transparent gels from solutions of globular proteins, currently an unused source. The transparent protein gels are interesting substances in which beat-denatured proteins appear to form highly ordered linear polymers.
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