The present article is concerned with the practical and theoretical aspects of gelation in protein systems. The processes involved are, inter alia, so complicated that several types of protein molecule assemblies and conformational changes during the association have to be considered. The gel network can be stabilized by five types of interaction: covalent crosslinking, polar interactions, hydrogen bonding, salt bridges and hydrophobic interactions. The microstructures of gels formed from fibrillated proteins (collagen) and from globular proteins (e.g. α- and β- casein) differ considerably. Of practical interest are methods of controlling the solubility of gels, including e.g. the use of cross-linking agents and addition of salts.
If you can't find a tool you're looking for, please click the link at the top of the page to "Go to old article view". Alternatively, view our Knowledge Base articles for additional help. Your feedback is important to us, so please let us know if you have comments or ideas for improvement.