FACTORS DETERMINING FRACTURE-STRESS AND STRAIN OF FINE-STRANDED WHEY-PROTEIN GELS

Whey proteins form translucent heat-induced gels at low and high pH th at differ in fracture properties. Gels formed at pH 7.0 and 6.5. were strong (fracture stress of 59-92 kPa) and rubbery (fracture strain of 1.7-1.2). Gels formed at pH 3.0 and 2.5 were weak (fracture stress of 17-19 kPa) and brittle (fracture strain of 0.33-0.39). Altering disulf ide bond formation changed gel texture. Addition of a disulfide reduci ng agent (dithiothreitol) at concentrations greater than or equal to 2 5 mM, at pH 7.0, caused the gel to weaken (>46% reduction in fracture stress) and become brittle (fracture strain of 0.30-0.32). Increasing the number of disulfide bonds in gels formed at pH values 13.5 increas ed fracture strain to 2.0 while causing a minor increase in fracture s tress. Formation of disulfide bonds appears to be essential to the def ormability of heat-induced whey protein gels.