Effect of genetic polymorphism on the gelation of beta-lactoglobulin

The rheological properties of heat-induced gels made from beta-lactoglobuli n variants A, B and C were compared. The relative G ' values (elastic modul i) for gels formed in 90 mM NaCI solutions were A = B > C. Conversely, in 3 0 mM CaCl2 the relative G ' values were C > A = B. The differences in theol ogical properties were due to A and B variants forming less rigid gels in C aCl2 (similar to 7 kPa) than NaCI (similar to 20 kPa), and variant C formin g gels of similar rigidity in both salt solutions. It was concluded that ge netic variation in P-lactoglobulin changes the effect of salts on gelation but does not cause a universal increase or decrease in gel forming ability.