abstract |
The present invention concerns the gelation of an undenatured protein and a polysaccharide dispersions by a gradual pH adjustment of their mixture The final pH of the mixture is close to or lower than the isoelectric point of the protein when anionic polysaccharides are used. In the present invention, the undenatured protein and the polysaccharide in the gel state have net opposite electric charges. The concentration of protein and polysaccharide preferably ranges from 0.02 to 10 wt%. The present invention also concerns a gel obtained by this method. |