No abstract

The gel strength of ovalbumin mixed with ␣-lactalbumin (␣-La) was determined after heating at 80ЊC for 15 min at pH 7.0 Gel strength of the mixture of 4% ␣-La and 4% ovalbumin was two times that of 8% ovalbumin. Modified ␣-La at Cys6-Cys120 (3 SS␣-La) had low enhancement effects on ovalbumin gelation. Competitive ELISA using monoclonal antibody to ␣-La showed decreased binding reactivities after heating ␣-La with ovalbumin at specific concentrations. The decrease of total SH groups in the gel mixed with 3SS ␣-La was much less than when mixed with ␣-La. A disulfide bond of Cys6-Cys120 in ␣-La contributed to interactions between ovalbumin and ␣-La in heat-induced gels.

No abstract

No abstract