Microstructure–function relationships of heat-induced gels of porcine haemoglobin

The purpose of this work was to use image analysis to study the microstructural properties of haemoglobin gels, with structural changes induced by pH conditions, and their correlations with physical properties such as texture and water holding capacity (WHC). Two types of networks showing great differences in the dimensions of the gel structure were obtained as influenced by pH. At pH < 5.5 there was a shift from an aggregated to a fine-stranded gel type. Fractal dimension values revealed that more complex structures corresponded to softest and non-exudative gels. Lacunarity and pore size, which were used to study the pore distribution within the network, confirmed that softest gels with high WHC showed large number of small cavities. Finally, correlations between textural attributes, i.e. springiness and adhesiveness, and spatial variability, referred quantitatively to the degree of compactness, were also established.