GELATION OF CALCIUM-REDUCED AND LIPID-REDUCED WHEY-PROTEIN CONCENTRATES AS AFFECTED BY TOTAL AND IONIC MINERAL CONCENTRATIONS

Authors
MEI FI LAYE I KARLESKIND D MORR CV
Citation
Fi. Mei et al., GELATION OF CALCIUM-REDUCED AND LIPID-REDUCED WHEY-PROTEIN CONCENTRATES AS AFFECTED BY TOTAL AND IONIC MINERAL CONCENTRATIONS, Journal of food science, 61(5), 1996, pp. 899-905
Citations number
49
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
61
Issue
5
Year of publication
1996
Pages
899 - 905
Database
ISI
SICI code
0022-1147(1996)61:5<899:GOCALW>2.0.ZU;2-Y
Abstract
Rheological and microstructural properties of five dialyzed whey prote in 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 cohe siveness by shear strain (SN) correlated with total lipid and phosphol ipid (PLP) concentrations and percent of lipid unsaturation. Microstru ctural characteristics of the gels, as determined by light microscopy (LM), confirmed their water holding capacity (WHC) and rheological pro perties.