PROTEIN AND SALT EFFECTS ON CA2-INDUCED COLD GELATION OF WHEY-PROTEINISOLATE()

Increasing whey protein concentration (from 6 to 10% w/v) decreased ge l opacity but increased gel strength and water-holding capacity (WHC). Increasing CaCl2 concentration (from 5 to 150 mM) increased gel opaci ty and gel strength at the high protein concentration (i.e., 10%). How ever, it lowered gel strength at protein concentration <10%. Young's m odulus and distance to fracture values indicated that gels were most r igid at 30 mM CaCl2, at which point the extent of aggregation (measure d by turbidity) was the highest. Increasing CaCl2 concentration from 5 to 150 mM slightly affected the WHC of Ca2+-induced gels. Protein con centration was the major factor in determining fracture properties and WHC.