GELS AND GELLING OF GLOBULAR-PROTEINS

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