Gelation z Bound Water – Small portion tightly bound to proteins – Majority of water is capillary water – 3D network must be formed to entrain water z Factors affecting gel formation – °T – Protein concentration – pH – Salt concentration – Ca++ – Free [sulfhydryl] – Protein hydrophobicityGelation z Bound Water – Small portion tightly bound to proteins – Majority of water is capillary water – 3D network must be formed to entrain water z Factors affecting gel formation – °T – Protein concentration – pH – Salt concentration – Ca++ – Free [sulfhydryl] – Protein hydrophobicity