GELATION PROPERTIES OF LIPID-REDUCED, AND CALCIUM-REDUCED WHEY-PROTEIN CONCENTRATES

Gels made from six experimental whey protein concentrate (WPC) process es using chemical pretreatment, ultrafiltration and microfiltration (M F) of Swiss cheese whey, and three commercial WPC, were compared for t heological, microstructural and sensory properties. Based on relations between shear stress (ST) and total sulfhydryl levels, we confirmed t hat disulfide bonding is important in gelation. Other components, i.e. , lipids, lactose, calcium and sodium, interacting simultaneously, aff ected gel formation. Gel water holding capacity (WHC) was related to m icrostructure but not to ST. WHC was useful to characterize the 3-dime nsional gel structure formations. Light microscopy showed the stronges t gel had a fine-stranded, solvent-retaining structure.