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Updated: Jul 29, 2026

Synthesis of an Intein-mediated Artificial Protein Hydrogel
Published on: January 27, 2014
Gelation of proteins from milk
K G de Kruif1, M A Hoffmann, M E van Marle
1NIZO, Netherlands Institute for Dairy Research, Ede, The Netherlands.
Abstract:
We give a quantitative treatment of the destabilization of three types of milk protein dispersions. For this we consider the proteins as adhesive-hard-sphere bio-colloids. If the attractive interactions become strong enough the system passes the percolation threshold and gels. Macroscopic properties of these gels are studied by measuring viscoelasticity and permeability coefficients. These coefficients are related to structural (fractal) properties of the gels which were measured using scattering and confocal scanning laser microscopy (CLSM) techniques. The behaviour of the protein gels can be understood on a qualitative level.
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