Elastic networks of protein particles

This paper describes the formation and properties of protein particle suspensions. The protein particles were prepared by a versatile method based on quenching a phase-separating protein–polysaccharide mixture. Two proteins were selected, gelatin and whey protein. Gelatin forms aggregates by means of reversible physical bonds, and whey protein forms aggregates that can be stabilized by chemical bonds. Rheology and microscopy show that protein particles aggregate into an elastic particle gel for both proteins. Properties similar to model systems of synthetic colloidal particles were obtained using protein particle suspensions. This suggests that the behaviour of the particle suspensions is mainly governed by the mesoscopic properties of the particle networks and to a lesser extent on the molecular properties of the particles