ABSTRACT
Generally, heat induced denaturation of globular proteins leads to aggregation of the proteins and above a characteristic concentration (Cg) eventually a gel is formed [1-3]. The aggregation process, the structure and the visual aspect of the gels depend on external conditions such as the pH, the ionic strength (Cs), the protein concentration (C) and the temperature (T). At a pH far from the isoelectric point (pI) and at low ionic strength the gels are generally transparent and electron microscopy shows that linear aggregates are formed. At high ionic strength or close to pI the gels are turbid and more densely branched aggregates are observed.
