Synergistic Interaction Between β-Lactoglobulin and Bovine Serum Albumin in Heat-Induced Gelation

Heat-induced gelation in a mixed system of P-LG and BSA was studied. The hardness of the gels made with the mixture was affected significantly by the relative proportion of 0-LG and BSA; upon heating (30 min at 80C), the mixture formed a harder gel at the mixing ratio of 1:l ( d w t ) . The 6% (wt/vol) mixed protein solution with the mixing ratio of 1:l (wt/wt) formed a much harder gel than did the 6% 0-LG or 6% BSA gels, although neither 0-LG nor BSA was individually capable of gelation at its concentration in the mixture. The formation of soluble aggregates of 0-LG was facilitated by the coexistence of BSA. &Lactoglobulin and BSA interacted to form soluble aggregates through the thiol oxidation reaction during heating. Such interactions may cause the formation of the stronger, more stable gel matrix in a mixed system of 0-LG and BSA.