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Effect of genetic polymorphism on the gelation of β‐lactoglobulin
Author(s) -
Foegeding E. Allen,
Lowe Ruth,
Boland Mike J.,
Hill Jeremy P.
Publication year - 1999
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.19991400115
Subject(s) - rheology , polymorphism (computer science) , chemistry , genetic variants , materials science , polymer chemistry , chemical engineering , crystallography , composite material , biochemistry , allele , genotype , gene , engineering
The 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 CaCl 2 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 CaCl 2 (∼ 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.