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Ca 2+ ‐Induced Gelation of Pre‐heated Whey Protein Isolate
Abstract
Addition of CaCl 2 to pre‐heated whey protein isolate (WPI) suspensions caused an increase in turbidity when pre‐heating temperatures were ≥ 64°C. Pre‐heating to ≥ 70°C was required for gelation. WPI suspensions which contained CaCl 2 became turbid at 45°C and formed thermally induced gels at 66°C. Thermally and Ca 2+ ‐induced gels showed significant time/temperature effects but the penetration force values in the Ca 2+ ‐induced gels were always lower. However, Ca 2+ ‐induced gels were higher in shear stress at fracture. The Ca 2+ ‐induced gels had a fine‐stranded protein matrix that was more transparent than the thermally induced gels, which showed a particulate microstructure.
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Citations
Cited by
Bryant, C. M., & McClements, D. J. (1998) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(98)00031-4 · Cited by 643
Influence of NaCl and CaCl 2 on Cold‐Set Gelation of Heat‐denatured Whey Protein
Bryant, C. M., & McClements, D. J. (2000) · Journal of Food Science · doi:10.1111/j.1365-2621.2000.tb13590.x · Cited by 140
Heat-Induced Denaturation, Aggregation and Gelation of Whey Proteins
Brodkorb, A., Croguennec, T., Bouhallab, S., & Kehoe, J. J. (2016) · Advanced Dairy Chemistry · doi:10.1007/978-1-4939-2800-2_6 · Cited by 124
Acid-induced gelation of whey protein aggregates: Kinetics, gel structure and rheological properties
Kharlamova, A., Chassenieux, C., & Nicolai, T. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.02.043 · Cited by 83
Dapčević-Hadnađev, T., Hadnađev, M., Lazaridou, A., Moschakis, T., & Biliaderis, C. G. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.03.022 · Cited by 57
Metadata
- Authors
- BARBUT, S., & FOEGEDING, E. A.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1993-07
- Volume
- 58
- Issue
- 4
- Pages
- 867-871
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2034730366
- Cited by
- 272
- References
- 0
- FWCI
- 8.28
- Type
- journal article
- Language
- en
- Open access
- closed
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- BARBUT, S., & FOEGEDING, E. A. (1993). Ca 2+ ‐Induced Gelation of Pre‐heated Whey Protein Isolate. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1993.tb09379.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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