Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and ionic mineral concentrations

Rheological and microstructural properties of five dialyzed whey protein concentrate (WPC) gels were investigated. Maximum WPC gel hardness as determined by shear stress (ST) was observed at 2.7-4.5 mM Ca and 0.6-1.1 mM Ca2+ concentrations with a Ca ionization of 20-25%. Gel cohesiveness by shear st...

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Veröffentlicht in:Journal of food science 1996-09, Vol.61 (5), p.899-905
Hauptverfasser: Mei, F.I, Laye, I, Karleskind, D, Morr, C.V
Format: Artikel
Sprache:eng
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Zusammenfassung:Rheological and microstructural properties of five dialyzed whey protein concentrate (WPC) gels were investigated. Maximum WPC gel hardness as determined by shear stress (ST) was observed at 2.7-4.5 mM Ca and 0.6-1.1 mM Ca2+ concentrations with a Ca ionization of 20-25%. Gel cohesiveness by shear strain (SN) correlated with total lipid and phospholipid (PLP) concentrations and percent of lipid unsaturation. Microstructural characteristics of the gels, as determined by light microscopy (LM), confirmed their water holding capacity (WHC) and rheological properties
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1996.tb10898.x