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Factors affecting heat-induced gel formation of bovine serum albumin (BSA) were studied. In the presence of NaCl (1>0.05), well-developed transparent gels formed on both sides of the isoelectric point (1~). Addition of CaClz or MgClz greatly suppressed gel formation on the alkaline side of Ip, but increased it a little on the acid side. Intermolecular s-s bonds contributed to the gel formation on the alkaline side of Ip but not on the acid side. From the results of the infra-red spectra measurements intermolecular B-structure appears to contribute to gel formation on both sides of the Ip.

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