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Synergistic Interaction Between ß-Lactoglobulin and Bovine Serum Albumin in Heat-Induced Gelation
whey proteins thermal gelation
2008/3/22
Heat-induced gelation in a mixed system of ß-LG and BSA was studied. The hardness of the gels made with the mixture was affected significantly by the relative proportion of ß-LG and BSA; u...
Occurrence of Sauce Separation in White Sauce with Added Bovine Serum Albumin
disulfide bond bovine serum albumin vacuum cooking surface hydrophobicity
2010/11/23
Extensive sauce separation occurred in a white sauce containing bovine serum albumin (BSA) upon heating at 90°C; however, this occurred only slightly in the case where the BSA contained sulfhydryl gro...