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Influence of NaCl and CaCl 2 on Cold‐Set Gelation of Heat‐denatured Whey Protein
Abstract
Heat‐denatured whey‐protein isolate (HD‐WPI) solutions were prepared by heating a 10 wt% WPI solution (pH 7) to 80 °C for 10 min and then cooling it back to 30 °C. Cold‐set gelation was initiated by adding either NaCl (0 to 400 mM) or CaCl 2 (0 to 15 mM). Both salts increased the turbidity and rigidity of the HD‐WPI solutions. Gelation rate and final gel strength increased with salt concentration and were greater for CaCl 2 than NaCl at the same concentration because the former is more effective at screening electrostatic interactions and can form salt bridges.
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“Salts modulate protein gelation via the electrostatic shielding effect where increased salt concentrations or high‐valence cations (e.g., Ca2+) intensify shielding of protein charge groups, accelerating gelation kinetics and yielding rigid gel network (Bryant and McClements 2000).”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Bryant and McClements 2000
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Bryant, C. M., & McClements, D. J. (1998) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(98)00031-4 · Cited by 643
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Ren, W., Xia, W., Gunes, D. Z., & Ahrné, L. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109417 · Cited by 69
Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Dong, X., Wang, Y., Chen, X. D., & Selomulya, C. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70424 · Cited by 17
Metadata
- Authors
- Bryant, C. M., & McClements, D. J.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2000-08
- Volume
- 65
- Issue
- 5
- Pages
- 801-804
- ISSN
- 0022-1147
- 1750-3841
- Cited by
- 140
- References
- 1
- Language
- en
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- Bryant, C. M., & McClements, D. J. (2000). Influence of NaCl and CaCl 2 on Cold‐Set Gelation of Heat‐denatured Whey Protein. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2000.tb13590.x
