The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels

Summary Effect of pH (4.5–7.5) and Ca2+ (0.01–0.5 m) on gelation of single and mixed systems of 10% β‐lactoglobulin (BLG) and 1% basil seed gum (BSG) was investigated. The gelling point of BLG and BSG gels was strongly pH‐dependent, and stiffer gels formed at higher pH. The BLG gels were formed upon heating to 90 °C and reinforced on cooling to 20 °C; however, the gelation of BSG occurred at temperatures below 70 °C. By increasing Ca2+ concentration, storage modulus of BLG and BSG gels were increased, although pH had a greater effect than Ca2+. In contrast, mixed systems showed two distinct types of behaviour: BLG gel formation and BSG network, suggesting that phase‐separated gels were formed. In addition, higher strength was obtained for BLG‐BSG mixture at higher Ca2+ concentration.