Infrared and laser‐Raman spectroscopy have been used to follow secondary structure changes during the heat‐set gelation of a number of aqueous (D2O) globular protein solutions. Measurements of the infrared Amide I' absorption band around 1650 cm‐1, for BSA gels of varying clarity and texture, have shown that the very considerable variations in network structure underlying these materials are not reflected in obvious differences in secondary structure. In all cases aggregation is accompanied by development of beta‐sheet of a kind common in fibrous protein systems, but for BSA at least this does not appear to vary significantly in amount from one gel type to another. Infrared studies of gels formed from other protein systems have confirmed this tendency for beta‐sheet to develop during aggregation, and the tendency is further substantiated by laser‐Raman evidence which provides the extra information that in most of the examples studied alpha‐helix content simultaneously falls. From these, and other observations, some generalisations are made about the thermally‐induced sol‐to‐gel transformations of globular proteins.