Studies were made on the effect of temperature, pH and protein and salt concentration on the penetration force withstood by globin gels. The registered force increased with heating temperature (60 -95°C) and protein concentration (1.4 -5.0%). The gel&ion pH was dependent on both protein and salt concentration; the higher the protein or salt concentration the lower the gelation pH. At 3% protein concentration globin formed a gel around pH 5 -6. At 0.7% concentration and higher, the presence of salt weakened the gel strength, while the addition of plasma increased the gelation pH of salt-containing globin gels. A substantially higher penetration force was measured for bovine globin gels than porcine globin gels. Further concentration and spray-drying decreased the gel strength of globin gels.

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