Protein gel formation

摘要

The invention is directed to a method of forming a gel, a gel obtainable by said method, a heat treated native potato protease inhibitor, the use of said protease inhibitor, and a foodstuff comprising said gel or said protease inhibitor. The method comprises the subsequent steps of: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121° C. for at least 10 minutes, or an UHT treatment at temperatures above 121° C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.

主权项

1. A method of forming a gel, comprising the steps of
providing an aqueous solution of native potato protease inhibitor isolate having an isoelectric point of at least 6.0, and a molecular weight of less than 35 kDa; wherein the concentration of native potato protease inhibitor in the solution is at least 3 wt. %, based on the total weight of the solution; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121° C. for 10-60 minutes, or an UHT treatment at temperatures above 121° C., at an ionic strength of less than 60 mM and a pH of 3.0-4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to at least 60 mM.