EFFECT OF PROTEIN-CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF WHEY-PROTEIN CONCENTRATE GELS

The effect of protein concentration on shear stress and shear strain a t fracture of whey protein concentrate gels was investigated. Compress ion of gel samples to failure was used to measure true shear stress an d true shear strain at fracture. The strain at fracture decreased with protein concentration and remained constant after a critical concentr ation was achieved. The power law equation provides an accurate descri ption for the effect of protein concentration on shear stress at fract ure. For investigated WPCs the relationships between protein content i n WPC and power law constants also fit power law equations.