Protein and salt effects on Ca2+-induced cold gelation of whey protein isolate

被引:113
作者
Hongsprabhas, P
Barbut, S
机构
[1] Dept. of Food Science, Univ. of Guelph, Guelph
关键词
calcium; gelation; whey; protein; texture;
D O I
10.1111/j.1365-2621.1997.tb04006.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Increasing whey protein concentration (from 6 to 10% w/v) decreased gel opacity but increased gel strength and water-holding capacity (WHC). Increasing CaCl2 concentration (from 5 to 150 mM) increased gel opacity and gel strength at the high protein concentration (i.e., 10%). However, it lowered gel strength at protein concentration <10%. Young's modulus and distance to fracture values indicated that gels were most rigid at 30 mM CaCl2, at which point the extent of aggregation (measured by turbidity) was the highest. Increasing CaCl2 concentration from 5 to 150 mM slightly affected the WHC of Ca2+-induced gels. Protein concentration was the major factor in determining fracture properties and WHC.
引用
收藏
页码:382 / 385
页数:4
相关论文
共 22 条
[1]  
*AOAC, 1984, OFF METH AN
[2]   CA2+-INDUCED GELATION OF PRE-HEATED WHEY-PROTEIN ISOLATE [J].
BARBUT, S ;
FOEGEDING, EA .
JOURNAL OF FOOD SCIENCE, 1993, 58 (04) :867-871
[3]  
BARBUT S, 1995, FOOD SCI TECHNOL, V26, P598
[4]  
BAUMY JJ, 1988, LAIT, V68, P33, DOI 10.1051/lait:198813
[5]  
DOI E, 1993, TRENDS FOOD SCI TECH, V4, P1, DOI 10.1016/S0924-2244(05)80003-2
[6]  
Hermansson A. M., 1986, FUNCTIONAL PROPERTIE, P273
[7]   Ca2+-induced gelation of whey protein isolate: Effects of pre-heating [J].
Hongsprabhas, P ;
Barbut, S .
FOOD RESEARCH INTERNATIONAL, 1996, 29 (02) :135-139
[8]   Effect of gelation temperature on Ca2+-induced gelation of whey protein isolate [J].
Hongsprabhas, P ;
Barbut, S .
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1997, 30 (01) :45-49
[9]  
Israelchvili J.N., 1985, INTERMOLECULAR SURFA, P122
[10]   CALCIUM-BINDING AND SALT-INDUCED STRUCTURAL-CHANGES OF NATIVE AND PREHEATED BETA-LACTOGLOBULIN [J].
JEYARAJAH, S ;
ALLEN, JC .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (01) :80-85