Mechanical properties of globular protein gels: II concentration, pH concentration, ph and ionic strength dependence

Abstract

Abstract Aqueous gels can be made by heating concentrated solutions of the globular protein BSA above its unfolding temperature, around 60°. The effect of such factors as length of heating, protein concentration, pH and ionic strength on the small deformation shear modulus of the gel is determined. The results may be rationalised qualitatively in terms of the effect of these factors on the homogeneity and of the microstructure of the gel, but a quantitative description of the rheological properties in such a complex system remains to be found.