Mixed gels of gelatin and whey proteins

The microstructure and the rheological properties of mixed and pure gels of gelatin and whey proteins have been investigated. Two different techniques, heat-treatment and high-pressure treatment, were used to prepare the gels. Two different pH-values were also chosen for the study in order to cover the different states of aggregation of the whey proteins, i.e. pH 5.4, which is near the iso-electric point of the whey proteins, and pH 7.5, which is above the iso-electric point of the whey proteins. The aim was to see if it was possible to manipulate and guide the mixed gels to show desirable properties by changing the conditions during gel formation.