Cm. Bryant et Dj. Mcclements, Optimizing preparation conditions for heat-denatured whey protein solutions to be used as cold-gelling ingredients, J FOOD SCI, 65(2), 2000, pp. 259-263
Heat-denatured whey protein solutions are used to make ingredients that gel
at low temperatures. This study examines the influence of holding temperat
ure (65 to 90 degrees C), holding time (5 to 30 min), protein concentration
(2 to 12 wt%) and pH (3 to 8) on the rheology and appearance of heat-denat
ured whey protein solutions. The optimum preparation conditions required to
produce non-gelled transparent solutions of heat-denatured proteins were e
stablished. The rate of cold-gelation after the addition of 200 mM NaCl to
the heat-denatured whey protein solutions increased as their initial viscos
ity increased. It was possible to produce gels with different cold-gelling
characteristics by altering the thermal preparation conditions.