Gelation pH Research Articles

Mixtures of whey protein microgels and soluble aggregates as building blocks to control rheology and structure of acid induced cold-set gels

Whey proteins (WP) today offer an extremely high potential for innovative development of functional and nutritious food products. Acid cold-set gels present an interesting approach of gelation at low temperature upon acidification of preformed whey protein (WP) aggregates. In the present work, we aimed to demonstrate how structure and rheological properties of acid gels can be controlled by combining two types of WP aggregates with different structural and chemical properties. Whey protein microgels (WPM) and soluble aggregates (WPSA) were generated upon heating WP isolate in specific pH conditions and temperature, leading to Z-average hydrodynamic diameters close to 270 nm for WPM and 100 nm for WPSA. Mixtures of WPM and WPSA were prepared at different weight ratios ranging from 100% WPM to 100% WPSA. The total protein concentration was set to 4 or 8%wt. Acidification was performed at 40 °C by addition of 1%wt glucono-δ-lactone (GDL). Gelation was followed using turbidimetry and small deformation rheology as function of pH. Microstructures of the gel were investigated at different length scales using various microscopy techniques (CLSM, SEM, AFM). When the WPM/WPSA ratio decreased, the pH of gelation and the gel strength increased because of the different structure and chemical reactivity of the two types of WP aggregates. The final pH had a strong impact on the structure of the gels. When final pH decreased below pH 4.3, a structure change was suggested by turbidimetry measurements. This resulted in a non self-supporting gel or in a decrease of gel strength. For pH above 4.3, self supporting gel were obtained. The rheological properties of the gel could therefore be modulated depending on the properties of the building blocks used (WPM versus WPSA). Interestingly, the gel microstructures observed for WPM/WPSA mixtures or WPM were comparable to those of acidified skimmed milk gels ranging from coarse structures with clumps of aggregates or to homogeneous fine networks (WPSA only) that have been described for WP gels obtained upon direct heating at various pH.

Influence of Cross-linked Waxy Maize Starch on the Aggregation Behavior of Casein Micelles During Acid-induced Gelation

The influence of cross-linked waxy maize starch on the aggregation behavior of casein micelles was investigated using a combination of physico-chemical techniques. Milk was homogenized at two different temperatures (55 and 65 °C) and then heated at 95 °C for 5 min in a pilot scale system. The possible interactions between modified starch and milk proteins during lactic acid fermentation were evaluated. While 1% starch did not show differences in the whey protein complexes formed during heating compared to milk with no starch (as measured by size exclusion chromatography), a higher (2.5%) concentration of starch clearly showed an increased amount of heat-induced whey protein aggregates. The gelation pH also increased significantly with 2.5% starch compared to that of the control samples. The storage modulus (G′) increased with increasing levels of starch, and confocal microscopy confirmed that the microstructure of the casein gels was altered by the presence of modified starch. Milk-starch mixtures preheated and homogenized at 55 or 65 °C exhibited similar physico-chemical behavior during acidification. The results suggested a lack of interaction between starch granules and casein micelles during acidification, and scanning electron microscopy images collected with a self-assembled monolayer technique also confirmed that starch granules were not attached to milk caseins but only embedded in the protein gel matrix.

Investigation of the Colloidal Interactions at Play in Combined Acidification and Rennet of Different Heat-Treated Milks

The properties of gels obtained by combined acidification and rennet were investigated for milks heated at different temperature-time regimes using a high temperature short time (HTST) pilot plant system. Increasing amounts of heat-induced whey protein complexes were found in the soluble phase as a function of heating time/temperature, and only in the most extensively heated milk (i.e., 85 degrees C/300 s), these complexes were in quantities comparable to those reported in previous studies. Two levels of rennet were studied, and at the gelation pH, the amount of CMP released was 11 +/- 1% and 26 +/- 5% in the low and high rennet experiments, respectively. These two levels of rennet caused profound changes in the gelation behavior and in the structure development of the network. When a small amount of rennet was used, different heating temperature-time regimes did not affect the first stage of renneting. Increasing the extent of milk heat treatment and/or the level of rennet increased the pH of gelation and the stiffness of the gels. This work is the first to compare the effect of heating (using a pilot plant setup) and amount of rennet on the destabilization and interaction of casein micelles during aggregation by combined rennet and acidification.

Ion- and pH-activated novel in-situ gel system for sustained ocular drug delivery

Poor bioavailability (<1%) of drugs from conventional eye drops is mainly due to the various precorneal loss factors which include rapid tear turnover, systemic drug absorption through naso-lachrymal duct, transient residence time of the drug solution in the cul-de-sac and the relative impermeability of the drugs to corneal epithelial membrane. The present study describes the formulation and evaluation of chitosan and gellan gum based novel in-situ gel system activated by dual physiological mechanisms. Chitosan (a pH-sensitive polymer) in combination with gellan gum (an ion-activated polymer) were used as gelling agent. Timolol maleate, the drug which is frequently used for glaucoma therapy was used as model drug to check the efficacy of the formulation. The developed formulation was characterized for various in vitro parameters, for example, clarity, gelation pH, isotonicity, sterility, viscosity, transcorneal permeation profile, and ocular irritation. Ocular retention was studied by gamma scintigraphy and a significant increase in retention time was observed. The formulation was also found to be nonirritant and well tolerable. The developed system can be a viable alternative to conventional eye drops for the treatment of various ocular diseases and is suitable for clinical application.

Impact of preacidification of milk and fermentation time on the properties of yogurt

Casein interactions play an important role in the textural properties of yogurt. The objective of this study was to investigate how the concentration of insoluble calcium phosphate (CCP) that is associated with casein particles and the length of fermentation time influence properties of yogurt gels. A central composite experimental design was used. The initial milk pH was varied by preacidification with glucono-δ-lactone (GDL), and fermentation time (time to reach pH 4.6 from the initial pH) was altered by varying the inoculum level. We hypothesized that by varying the initial milk pH value, the amount of CCP would be modified and that by varying the length of the fermentation time we would influence the rate and extent of solubilization of CCP during any subsequent gelation process. We believe that both of these factors could influence casein interactions and thereby alter gel properties. Milks were preacidified to pH values from 6.55 to 5.65 at 40°C using GDL and equilibrated for 4h before inoculation. Fermentation time was varied from 250 to 500min by adding various amounts of culture at 40°C. Gelation properties were monitored using dynamic oscillatory rheology, and microstructure was studied using fluorescence microscopy. Whey separation and permeability were analyzed at pH 4.6. The preacidification pH value significantly affected the solubilization of CCP. Storage modulus values at pH 4.6 were positively influenced by the preacidification pH value and negatively affected by fermentation time. The value for the loss tangent maximum during gelation was positively affected by the preacidification pH value. Fermentation time positively affected whey separation and significantly influenced the rate of CCP dissolution during fermentation, as CCP dissolution was a slow process. Longer fermentation times resulted in greater loss of CCP at the pH of gelation. At the end of fermentation (pH ∼4.6), virtually all CCP was dissolved. Preacidification of milk increased the solubilization of CCP, increased the early loss of CCP crosslinks, and produced weak gels. Long fermentation times allowed more time for solubilization of CCP during the critical gelation stage of the process and increased the possibility of greater casein rearrangements; both could have contributed to the increase in whey separation.

Role of the Heat-Induced Whey Protein/κ-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy

The effect of heat treatment of milk on the formation of acid gel was examined using confocal scanning laser microscopy and low-amplitude dynamic oscillation throughout acidification. Milk samples were reconstituted by mixing colloidal phase from unheated or preheated skim milk, labeled with rhodamine B isothiocyanate, with the aqueous phase from unheated or preheated milk, labeled with fluorescein isothiocyanate. Gels were made by acidification with glucono-delta-lactone. The presence of material from preheated milk, that is, either the colloidal or the aqueous phase or both, led to an increase in the gelation pH and in the final elastic modulus and to a more branched network with larger pores. During acidification, the heat-induced serum complexes and the casein micelles did not appear to form separated gels with time or in space. Moreover, the colocalization in the final network of serum heat-induced complexes and casein micelles is particularly well observed in the presence of an aqueous phase obtained from preheated milk. Finally, because the rheological and microstructural properties of acid gels containing either micelle-bound or serum heat-induced complexes were similar, it was suggested that the serum heat-induced complexes interacted with the casein micelles early in the course of acidification and that formation of the network did not differ significantly whether the heat-induced complexes were initially found in the aqueous phase of milk or bound to casein micelles.

Effect of Tetrasodium Pyrophosphate on the Physicochemical Properties of Yogurt Gels

The effect of tetrasodium pyrophosphate (TSPP) on the properties of yogurt gels was investigated. Various concentrations (0.05 to 0.2%) of TSPP were added to preheated (85°C for 30min) reconstituted skim milk, which was readjusted to pH 6.50. Milk was inoculated with 2% starter culture and incubated at 42°C until the pH reached 4.6. Acid-base buffering profiles of milk and total and soluble calcium levels were measured. Turbidity measurements were used to indicate changes in casein dispersion. Storage modulus (G′) and loss tangent (LT) values of yogurts were monitored during fermentation using dynamic oscillatory rheology. Large deformation properties of gels were also measured. Microstructural properties of yogurt were observed using fluorescence microscopy. The addition of TSPP resulted in the disappearance of the buffering peak during acid titration at pH ∼5.1 that is due to the solubilization of colloidal calcium phosphate (CCP), and a new peak was observed at lower pH values (pH 4.0-4.5). The buffering peak at pH 6.0 during base titration virtually disappeared with addition of TSPP and a new peak appeared at pH ∼4.8. The addition of TSPP reduced the soluble Ca content of milk and increased casein-bound Ca values. The addition of up to 0.125% TSPP resulted in a reduction in turbidity because of micelle dispersion but at 0.15%, turbidity increased and these samples exhibited a time-dependent increase in turbidity because of aggregation of casein particles. Gels made with 0.20% TSPP were very weak and had a very high gelation pH (6.35), probably due to complete dispersion of the micelle structure in this sample. The LT value of gels at pH 5.1 decreased with an increase in TSPP concentration, probably due to the loss of CCP with the addition of TSPP. The G′ values at pH 4.6 of gels made with ≤0.10% TSPP were not significantly different but the addition of ≥0.125% TSPP significantly decreased G′ values. The addition of 0.05 to 0.125% TSPP to milk resulted in a reduction in the yield stress values of yogurt compared with yogurt made without TSPP. Greater TSPP levels (>0.125%) markedly reduced the yield stress values of yogurt. Lowest whey separation levels were observed in yogurts made with 0.10% TSPP. High TSPP levels (>0.10%) greatly increased the apparent pore size of gels. Addition of very low levels of TSPP to milk for yogurt manufacture may be useful in reducing the whey separation defect, but at TSPP concentrations ≥0.125% very weak gels were formed.

ELABORATION OF CHITOSAN/ACTIVATED CARBON COMPOSITES FOR THE REMOVAL OF ORGANIC MICROPOLLUTANTS FROM WATERS

Composite hydrogels were prepared by a wet‐casting process by blending a biopolymer, chitosan, with activated carbon (AC) for use in water treatment. Adsorption properties of the composite gels for an organic micro‐pollutant (phenol) which may be encountered in wastewaters was studied with an experimental design approach as a function of: - the concentration of raw materials and thus the AC weight within the chitosan matrix. - the accessibility of AC in the polymeric matrix, which is assumed to be related to the coating and thus to the pH of the immersion bath. ESEM observations showed that at a higher pH of gelation (pH = 14), AC particles were entrapped at the surface of the polymer matrix because of a faster gelation kinetic than at a lower pH (13.3). Adsorption kinetic tests showed that phenol adsorption occurred according to two mechanisms. During the first step, phenol molecules were adsorbed by the AC particles located at the surface. The second step corresponded to a slow diffusion through chitosan chains leading to an adsorption by AC particles entrapped within the polymeric matrix coupled to an adsorption on to the chitosan. A mass transfer model was used to describe this two‐step adsorption phenomenon. However, due to a heterogeneous coating of AC by chitosan, this phenomenon was not supported by experimental design results: the initial kinetic coefficients were associated with a high experimental error which didn't allow for an analysis of the influence of elaboration parameters on kinetic coefficients. Regarding equilibrium adsorption properties, it was shown that composite gels were good adsorbents for phenol with removal ranging from 94% to 98% corresponding to adsorption capacities from 30 to 41 mg g−1. The pH of the immersion bath had no influence on equilibrium adsorption properties, contrary to the AC weight within the chitosan matrix which was demonstrated to influence significantly adsorption capacities. Because carbon particles may improve mechanical properties, mechanical tests were carried out on the composite gels. For a total amount of dried matter in the composite kept constant, the increase in chitosan content led to an increase in the mechanical properties, because of an increase in the number of interactions between chitosan chains. The influence of sonication during the stirring step, leading to a better homogenisation of AC particules within the polymer matrix, was also examined.

The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation

Yoghurt cultures (0.1, 1.5 and 3.5% fat) were prepared from milk which was preheated to 45 °C and subjected to thermosonication (TS) for 10 min at an ultrasound amplitude of 24 kHz. Compared to conventional yoghurts prepared from preheated (90 °C, 10 min) milk, cultures from TS milk at similar fat contents had higher gelation pH values, greater viscosities and higher water holding capacities (WHC). On average, yoghurts from TS treated milks with 1.5 or 3.5% fat had almost 2 fold greater WHC and 25% higher G’ values than conventionally produced yoghurt. Electron microscopy showed differences in the microstructure, with TS yoghurt having a honeycomb like network and exhibiting a more porous nature. These characteristics are absent in conventional yoghurts. In addition, the average particle size in TS yoghurts was smaller (<1 μm) than in conventional yoghurts.

Caustic‐induced gelation of β‐lactoglobulin

SummaryThe gelation kinetics of β‐lactoglobulin (βLg) solutions has been determined in the alkaline regime over a wide range of protein concentrations, gelling temperatures and gelation pH (pHgel), set using NaOH. The behaviour is compared with caustic‐induced gelation of whey protein concentrate and the alkaline dissolution of heat‐induced whey gels. The gelation time decreases significantly between neutral conditions and pHgel 9, because of the activation of the free cysteine groups and displacement to the monomeric form, and between pHgel 10 and 11, due to the base denaturation of βLg. Both transitions are associated with a significant decrease in the activation energy of gelation. At pHgel &gt;11.5 the gelation time is observed to increase with pHgel, owing to destruction of interprotein crosslinks. These results are consistent with the recently reported observation that a minimum pH for the dissolution of βLg gels and aggregates exists around 11.6 [Biomacromolecules8 (2007) 1162]. This phenomenon has been assigned to the destruction of non‐covalent interactions that would inhibit the final percolation of the gel.

In situ microstructure evaluation during gelation of β-lactoglobulin

In situ microstructure evolution of heat-induced β-lactoglobulin (BLG) gels were investigated using confocal laser scanning microscopy (CLSM) at various gel preparation conditions: pH (2, 5, and 7), protein concentration (5%, 10%, and 15%), and salt concentration (NaCl 0, 0.1, and 0.3 M). Temperature-induced CLSM micrographs were used to measure several morphological features of the evolving protein clusters. The cluster area, perimeter, and circularity served as useful microstructural indices of BLG gels. Varying gelation conditions yielded BLG gels of different microstructures during heating. At pH 2 and 7, average area, and perimeter of protein clusters increased with protein content. Larger electrostatic repulsion provided microstructure with stranded clusters, whereas less electrostatic repulsion resulted in particulate clusters. The cluster size and shape were greatly affected by gelation pH; at pH 2 and 7, the average area, and perimeter increased with increasing salt content which provided particulate features to the gel microstructure. The combined effect of protein and salt content and pH is critical in imparting the gel its overall microstructure.

Nonsupercritically Dried Silica–Alumina Aerogels—Effect of Gelation pH

Silica–alumina mixed oxide aerogels, with 5, 10, 15, 20, and 25 wt% of alumina in silica, have been synthesized by a hybrid sol–gel technique followed by subcritical drying. The gelation has been carried out under pH values of 3 and 5. pH is a decisive parameter that affects the rate of hydrolysis and condensation of alkoxides. Moreover, it also influences the surface area and porosity features of the final material. The gelation time has been found to be much longer for gels that were gelled at pH 3. Nitrogen sorption studies of the aerogels calcined at 500°C indicate that the mixed oxide aerogels are mesoporous in nature and the gels prepared under a gelation pH of 3 have been found to have higher surface area than the pH 5 counterpart. Transmission electron microscopy and X‐ray diffraction analysis have been performed to verify the homogeneity of the mixed oxide aerogel.

PH-Inducedin situgel for periodontal anesthesia

A pH mediated in situ gelling system was developed using prilocaine hydrochloride for periodontal anesthesia using combination of chitosan and hydroxypropylmethylcellulose. The gel so developed can be used as anaesthetic in lengthy dental surgery. The gel was evaluated for many parameters like gelation pH, viscosity, physicochemical properties, in vitro release, sterility and stability. Gel with chitosan (0.25% w/v) and hydroxypropylmethylcellulose (0.25% w/v) was found to have good gelation near pH 7.4 (pH of mucous) with prolonged action.

Effect of Trisodium Citrate on Rheological and Physical Properties and Microstructure of Yogurt

The effect of trisodium citrate (TSC) on the rheological and physical properties and microstructure of yogurt was investigated. Reconstituted skim milk was heated at 85° C for 30min, and various concentrations (5 to 40mM) of TSC were added to the milk, which was then readjusted to pH 6.50. Milk was inoculated with 2% yogurt culture and incubated at 42° C until pH was 4.6. Acid-base titration was used to determine changes in the state of colloidal calcium phosphate (CCP) in milk. Total and soluble Ca contents of the milk were determined. The storage modulus (G′) and loss tangent (LT) values of yogurts were measured as a function of pH using dynamic oscillatory rheology. Large deformation rheological properties were also measured. Microstructure of yogurt was observed using confocal scanning laser microscopy, and whey separation was also determined. Addition of TSC reduced casein-bound Ca and increased the solubilization of CCP. The G′ value of gels significantly increased with addition of low levels of TSC, and highest G′ values were observed in samples with 10 to 20mM TSC; higher (>20mM) TSC concentrations resulted in a large decrease in G′ values. The LT of yogurts increased after gelation to attain a maximum at pH ∼5.1, but no maximum was observed in yogurts made with≥25mM of TSC because CCP was completely dissolved prior to gelation. Partial removal of CCP resulted in an increase in the LT value at pH 5.1. At low TSC levels, the removal of CCP crosslinks may have facilitated greater rearrangement and molecular mobility of the micelle structure, which may have helped to increase G′ and LT values of gels by increasing the formation of crosslinks between strands. At high TSC concentrations the micelles were completely disrupted and CCP crosslinks were dissolved, both of which resulted in very weak yogurt gels with large pores obvious in confocal micrographs. Gelation pH and yield stress significantly decreased with the use of high TSC levels. Lowest whey separation levels were observed in yogurt made with 20mM TSC, and whey separation greatly increased at>25mM TSC. In conclusion, low concentrations of TSC improved several important yogurt characteristics, whereas the use of levels that disrupted casein micelles resulted in poor gel properties. We also conclude that the LT maximum observed in yogurts made from heated milk is due to the presence of CCP because the modification of the CCP content altered this peak and the removal of CCP eliminates this feature in the LT profiles.

Formulación de una Pasta Gelificada a Partir del Descarte de Arándanos (Vaccinium corymbosum)

A study was developed to formulate a low calorie gelling paste that allows giving aggregate value to discarding blueberries. Eight formulations were done after the characterization of the fruit that shows a high proportion of calcium/pectin, of great importance in the gelation capacity. The results show three formulations without significant differences in their shelf life of around forty days, From them, the formulation 8 (pH 4.3, 1 g/kg of potassium sorbate and 2% of glycerol) presents the best condition of pH for calcium gelation. This formulation presents a typical curve of the texture profile analysis (TPA) with a high hardness and a caloric content of 26.04 kcal/100g that indicates that its hypocaloric characteristics. The study shows that it is possible to obtain formulations with a reasonable shelf life and different consistency to be used in diverse alimentary preparations according to requirements.

Gelation and resistance to shearing of fermented milk: Role of exopolysaccharides

Milk was fermented with the exopolysaccharide-producing (EPS +) strains Lactococcus lactis subsp. cremoris, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and with the non-EPS-producing strain (EPS −) L. lactis subsp. cremoris. The kinetics of gelation and the behaviour of set fermented milk during and after shearing were studied using rheometry and confocal scanning laser microscopy. The time of gelation of milk depended on the kinetics of acidification of strains whereas the pH of gelation depended mostly on the presence of exopolysaccharides (EPS). In set fermented milk with EPS + strains, bacteria were observed in protein-free areas likely filled with EPS. Phase-separated EPS and caseins contributed to induce the gelation of fermented milk at pH 5.6. The high resistance to shearing of milk fermented with the EPS + strain L. lactis subsp. cremoris might be due to the negative charge of the exopolysaccharide allowing an attractive interaction with caseins.

Effect of potato starch addition on the acid gelation of milk

Potato starch was added to skim milk at levels of 0–1.5%. The milks were heated and then acidified to form acid milk gels. The properties of the milks during acidification and the final properties of the acid gels were studied. The addition of starch resulted in a higher storage modulus, G′, in the final acid gels, and increasing the level of starch caused a linear increase in the final G′. Compared with acid gels prepared with no starch, the gelation time was reduced and the gelation pH was increased. However, the temperature and frequency dependences of the acid gels were not affected by the addition of starch. Furthermore, the breaking strain of the acid gels was not markedly affected by the addition of starch, whereas the breaking stress was dependent on the level of starch added. Confocal microscopy showed that the acid gels contained swollen starch granules embedded in a protein network, and that the protein network increased in density as the level of starch added increased.

Gelation of skim milk containing anionic exopolysaccharides and recovery of texture after shearing

This work aimed to understand the role of the negative charge of exopolysaccharides on milk gelation and on the recovery of the texture of gels after shearing. Purified and well-characterized anionic exopolysaccharides were added to skim milk prior to gelation. The kinetics of gelation and the behaviour of milk gels at large deformation and after shearing were determined using dynamic rheology. Milk gels containing exopolysaccharides having a high net negative charge, a high molecular weight and sulphate groups had a shorter time and higher pH of gelation. This early gelation was attributed to depletion interactions due to non-adsorbed molecules of exopolysaccharide onto casein close to neutral pH, which increased casein–casein interactions. As the pH decreased, attractive interactions between anionic exopolysaccharides and positively charged casein may have influenced milk gelation. The negatively charged exopolysaccharides gave stronger and more brittle milk gels with poor recovering capacity after shearing.

PH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6·5 or 7·2

The pH-dependent behaviour of soluble protein aggregates produced by the pre-heating of reconstituted skim milk at 90 degrees C for 10 min was studied, in order to understand the role of these aggregates in acid gelation of heated milk. The following milk samples were prepared: (1) control (unheated reconstituted milk, pH 6.5); (2) milk heat-treated at pH 6.5 (mHtd6.5) and (3) milk heat-treated at pH 7.2 (mHtd7.2). They were centrifuged and the supernatants (SPNT 1) pH-adjusted to yield a series of pH values ranging from 6.5 or 7.2 to 4.6 using HCl at 20 degrees C or GDL at 20 and 38 degrees C. pH-Adjusted SPNTs 1 were re-centrifuged. The resulting supernatants (SPNTs 2) were analysed by OD (at 600 and 280 nm) and SDS-PAGE in order to characterise proteins still soluble as a function of pH. Particle size in SPNTs 1 was analysed by Steric Exclusion Chromatography. The OD600 nm revealed that during acidification soluble casein in both control and heat-treated samples exhibits variations in its optical properties or size as previously shown with micellar casein. In heat-treated samples, soluble casein and heat-induced covalent soluble aggregates precipitate at the same pH value. A progressive acidification of the soluble phase did not separate them. Increasing the temperature of acidification from 20 to 38 degrees C resulted in an increase in the precipitation pH of the proteins. However choice of acidifier did not have a significant effect on OD profiles. The soluble covalent aggregates from mHtd7.2 were smaller, more numerous, and had a higher content of kappa-casein than mHtd6.5. Both types of aggregates began to precipitate at the same pH value but precipitation occurred over a narrower pH-range for soluble aggregates prepared from mHtd7.2. This may explain the higher gelation pH of mHtd7.2 compared with mHtd6.5.

Dissolution of whey protein concentrate gels in alkali

AbstractThe dissolution of whey protein concentrate (WPC) gels has been studied in detail, and the different mechanisms involved have been quantitatively analyzed. The NaOH diffusivity in gels has been determined at different pH at 22°C. Dissolution experiments of gels under several conditions have been performed and compared. Both heat‐induced gels (HIG) and caustic‐induced gels (CIG) have been studied as models to heat‐exchanger fouling deposits. It is proposed that the constant dissolution rate observed at low pH is controlled by the reactions that break down the gel structure, particularly the β‐elimination of intermolecular disulfide bonds. Alkali dissolution of CIG is reduced with increasing the gelation pH, as more crosslinks are present in the gel. It is proposed that a similar mechanism of crosslink formation may explain the low dissolution rates observed in HIG at dissolution pH above 13.1. NaOH diffusion is observed to limit the dissolution process at high temperatures and pH close to 13. © 2005 American Institute of Chemical Engineers AIChE J, 2006