Share

Effects of low temperature on viscosity and gelling properties of concentrated whey protein solutions.

Author(s) : JELEN P., HOSTIN S., JESCHKE J., KERR G.

Summary

Model solutions containing 10-20% of industrial whey protein concentrates were adjusted to pH 3.0-6.5, frozen at various freezing rates, thawed at room temperature and their viscosities, sedimentation properties and gelling tendencies were observed. Solutions with pH 4.0 or greater did not show any differences in properties determined before freezing or after thawing. At pH 3.5 and especially 3.0, unfrozen solutions containing 20% of the whey protein concentrates formed elastic gels upon standing at 20 deg C. Lowering the temperature to 3 deg C retarded the gel formation and freezing prevented it temporarily. After thawing, gel development patterns were the same as before freezing.

Details

  • Original title: Effects of low temperature on viscosity and gelling properties of concentrated whey protein solutions.
  • Record ID : 1994-2401
  • Languages: English
  • Publication date: 1992/08/25
  • Source: Source: FIL-IDF, Proc. Semin., Munich, DE
    S.I. 9303; 251-253; 1 fig.; 3 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing