Description
Protein‑based gels form when heat‑induced denaturation exposes hydrophobic and charged residues that aggregate into a three‑dimensional network.
Technical
Casein micelles aggregate and precipitate near their isoelectric point (pH≈4.6) when heated to 80–90 °C and cooled to 4–10 °C, forming a firm gel. Soy protein isolates (β‑conglycinin and glycinin) gel at 70–80 °C in the presence of 0.5–1 % salt, with CaCl₂ or NaCl enhancing network strength. The process is highly sensitive to temperature, pH, ionic strength, and cooling rate, enabling precise textural control in dairy and plant‑protein foods.
Science
Primary Reaction
Protein denaturation → aggregation → gel network formation
Sensory Profile
Aroma ()
neutralmilkynuttyearthyslightly sweet
Origin & History
Civilization
European (cheese) and Asian (tofu)
Era