Pan ZKornet RHewitt SWelman AHill JPWubbolts MMitchell SMcNabb WCYe AAcevedo-Fani AAnema SG2025-03-072025-03-072025-08Pan Z, Kornet R, Hewitt S, Welman A, Hill JP, Wubbolts M, Mitchell S, McNabb WC, Ye A, Acevedo-Fani A, Anema SG. (2025). Heat-set gelation of milk- and fermentation-derived β-lactoglobulin variants. Food Hydrocolloids. 165.0268-005Xhttps://mro.massey.ac.nz/handle/10179/72600Milk-derived β-lactoglobulin (mβ-LG) and fermentation-derived β-lactoglobulin (fβ-LG) may slightly differ in their amino acid sequences. This study aims to investigate the heat-set gelling behaviour of mβ-LG (variants A, B, and C) and fβ-LG A variants. Differential scanning calorimetry indicated similar denaturation temperatures for mβ-LG A and fβ-LG A (∼75 °C), with mβ-LG C highest (∼81 °C) and mβ-LG B intermediate (∼78 °C). All fβ-LG A formed translucent gels with a fine-stranded structure, whereas mβ-LG A, B, and C formed opaque gels with a coarse particulate structure. fβ-LG A exhibited delayed gelation onset and lower gel stiffness compared to mβ-LG A. Among mβ-LG's, mβ-LG A showed the highest gel stiffness, followed by mβ-LG B and then mβ-LG C. Rheological analysis showed that fβ-LG A gels were more elastic and ductile compared to mβ-LG A gels, indicated by smaller tan δ values and delayed increases in energy dissipation ratio at higher strain amplitude; mβ-LG B and mβ-LG C gels were less elastic but more ductile compared to mβ-LG A gels. The more elastic and ductile nature of fβ-LG A gels indicates their potential for applications requiring these specific textural properties. By selecting mβ-LG variants from milk and/or utilizing precision fermentation to engineer additional differences, it is possible to tailor the gelation characteristics of β-LG to meet specific functional requirements.(c) 2025 The Author/sCC BY 4.0https://creativecommons.org/licenses/by/4.0/Precision fermentationβ-LactoglobulinGenetic variantsAmino acid sequenceRheologyLAOSHeat-set gelation of milk- and fermentation-derived β-lactoglobulin variantsJournal article10.1016/j.foodhyd.2025.1111921873-7137journal-article111192S0268005X25001523