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Effect of gelation temperature on calcium ion-induced gelation of whey protein isolate.

Author(s) : HONGSPRABHAS P., BARBUT S.

Type of article: Article

Summary

The combined effect of gelation temperature (1, 11 and 24 deg C) and calcium ion level (10-120 millimol/L) on calcium ion-induced cold gelation of whey protein isolate was investigated. Low gelation temperature resulted in clear gel formation. Increasing calcium chloride progressively produced more opaque gels, indicating that larger aggregates were formed. Increasing calcium chloride, within the range of 10-120 millimol/L, increased the strength of gels formed at 1, 11 and 24 deg C. However, water-holding capacity was only affected in gels formed at 1 and 11 deg C when calcium chloride was increased from 10 to 30 millimol/L. With the exception of gels formed at 1 deg C with 10 millimol/L calcium chloride, lower temperature resulted in higher gel strength and water-holding properties.

Details

  • Original title: Effect of gelation temperature on calcium ion-induced gelation of whey protein isolate.
  • Record ID : 1997-3461
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 30 - n. 1
  • Publication date: 1997

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