GELATION OF COMMERCIAL WHEY-PROTEIN CONCENTRATES - EFFECT OF REMOVAL OF LOW-MOLECULAR-WEIGHT COMPONENTS

被引：23

作者：

BRANDENBERG, AH

MORR, CV

WELLER, CL

机构：

[1] OHIO STATE UNIV,DEPT FOOD SCI & TECHNOL,COLUMBUS,OH 43210

[2] CLEMSON UNIV,DEPT FOOD SCI,CLEMSON,SC 29634

[3] CLEMSON UNIV,DEPT AGR ENGN,CLEMSON,SC 29634

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 02期

关键词：

WHEY; PROTEIN CONCENTRATES; GELATION; CENTRIFUGATION; LOW-MOLECULAR-WEIGHT COMPOUNDS;

D O I：

10.1111/j.1365-2621.1992.tb05509.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Low-molecular-weight solutes were removed from reconstituted, commercial whey protein concentrate (WPC) and isolate (WPI) by centrifugal gel filtration. Effects on gelation properties were investigated as a function of pH, protein concentration, and mineral ion addition by least concentration endpoint (LCE) and uniaxial compression testing. Partial removal of low-molecular-weight solutes had little effect on WPC and WPI gelation. Lowest LCE values were obtained at pH 6, 0.2M ion addition, and with KCl and CaCl2 addition. Highest gel firmness (shear stress and strain) values were at pH 6 and 7.5, and at 0.1M ion addition. WPI functioned better than WPC by both test procedures.

引用

页码：427 / 432

页数：6

共 20 条

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