INSOLUBILIZED WHEY-PROTEIN CONCENTRATE AND OR CHICKEN SALT-SOLUBLE PROTEIN GEL PROPERTIES

被引：16

作者：

BEUSCHEL, BC ^{[1
]}

PARTRIDGE, JA ^{[1
]}

SMITH, DM ^{[1
]}

机构：

[1] OSCAR MAYER FOODS CORP, MADISON, WI USA

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 04期

关键词：

WHEY; PROTEIN; CHICKEN; GELS; SOLUBILIZED;

D O I：

10.1111/j.1365-2621.1992.tb14309.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Properties of gels prepared from five whey protein concentrates (WPC) with protein solubilities ranging from 27.5% to 98.1% in 0.1M NaCl, pH 7.0, chicken breast salt-soluble protein (SSP), or a combination of SSP and WPC at pH 6.0, 7.0 or 8.0 were compared. WPC did not form gels when heated to 65-degrees-C. SSP gels heated to 65-degrees-C were harder than those heated to 90-degrees-C at all pHs and hardness decreased as pH was increased. Hardness of combination gels heated to 65-degrees-C increased as WPC solubility decreased at all pHs; however, the opposite trend was observed at 90-degrees-C. Combination gels of the same WPC solubility at 65-degrees-C were more deformable than those heated to 90-degrees-C.

引用

页码：852 / 855

页数：4

共 25 条

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