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Combined influence of NaCl and sucrose on heat-induced gelation of bovine serum albumin

Baier, S.K., McClements, D.J.
Journal of agricultural and food chemistry 2003 v.51 no.27 pp. 8107-8112
food processing, heat treatment, gelation, bovine serum albumin, sodium chloride, sucrose, denaturation, gels, rheological properties, turbidity
The combined influence of a strongly interacting cosolvent (NaCl) and a weakly interacting cosolvent (sucrose) on the heat-induced gelation of bovine serum albumin (BSA) was studied. The dynamic shear rheology of 4 wt % BSA solutions containing 0 or 20 wt % sucrose and 0-200 mM NaCl was monitored as they were heated from 30 to 90 °C at 1.5 °C min-1, held at 90 °C for 120 min, and then cooled back to 30 °C at -1.5 °C min-1. The turbidity of the same solutions was monitored as they were heated from 30 to 95 °C at 1.5 °C min-1 or held isothermally at 90 °C for 10 min. NaCl had a similar effect on BSA solutions that contained 0 or 20 wt % sucrose, with the gelation temperature decreasing and the final gel strength increasing with increasing salt concentration and the greatest changes occurring between 25 and 100 mM NaCl. Nevertheless, the presence of sucrose did lead to an increase in the gelation temperature and final gel strength and a decrease in the final gel turbidity. The impact of NaCl on gel characteristics was attributed primarily to its ability to screen electrostatic interactions between charged protein surfaces, whereas the impact of sucrose was attributed mainly to its ability to increase protein thermal stability and strengthen the attractive forces between proteins through a preferential interaction mechanism.