Characterization of the gelation and resulting network of a mixed-protein gel derived from sodium caseinate and ovalbumin in the presence of glucono-δ-lactone

We investigated mixed-protein gels made from sodium caseinate and ovalbumin at different ratios with use of the acidification agent glucono-$\delta$-lactone. Dynamic viscoelastic measurements revealed that increasing content decreased mechanical properties gel but accelerated onset time phase transition. Ultrasound spectroscopy during gelation relative velocity gradually decreased, whereas ultrasonic attenuation increased whole process until was complete, although these changes were much smaller than those observed heat-induced gelation. Confocal laser scanning microscopy along electron uniform mixing observed, is likely to mainly lead formation network, porosity resulting network depends on ratio two components. The results demonstrate confocal a useful tool for analyzing both networks within contribution each protein