Alireza Fotovat - University of Tehran, Aras International Campus, Jolfa, Iran
Mehdi Mohamadian - Department of Food Science and Engineering,University of Tehran, Karaj, Iran
Reza Zaredar - University of Tehran, Aras International Campus, Jolfa, Iran

Self-assembly of molecules occurs in many biological materials. β-lactoglobulin is the major globular protein in milk. the β-lactoglobulin fibrils are interesting candidates as functional ingredients. the fibrils can be used as thickening or gelling agent. Some of the factors that affect the rheological characteristics of β-lactoglobulin fibril gels are discussed. Fibrils with nanoscale diameters from β-lactoglobulin (β-lg) have been used to create gels with different rheological characteristics. Values of the gelation time, the critical gel concentration, and the equilibrium value of the storage modulus, derived from experimental rheological data, are discussed. Fibrils created from β-lg using solvent incubation and heating result in gels with different rheological properties, probably because of different microstructures and fibril densities.

gelation time, β-Lactoglobulin Fibril Gels, rheology