| 摘要 |
A whey protein gel which is transparent, thermostable, usable as foods and highly safe without damaging the nutritive value of whey protein, and a process for producing the gel are provided, which gel comprises whey protein dissolved or dispersed in water or a buffer solution and poly-L-lysine or its salt, and which process comprises adding poly-L-lysine or its salt to a solution or dispersion of whey protein in water or a buffer solution to effect gelation. |
