Rheological characterization of a gel formed during extensive enzymatic hydrolysis

Authors
Doucet, D Gauthier, SF Foegeding, EA
Citation
D. Doucet et al., Rheological characterization of a gel formed during extensive enzymatic hydrolysis, J FOOD SCI, 66(5), 2001, pp. 711-715
Citations number
35
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE
ISSN journal
00221147 → ACNP
Volume
66
Issue
5
Year of publication
2001
Pages
711 - 715
Database
ISI
SICI code
0022-1147(200106/07)66:5<711:RCOAGF>2.0.ZU;2-1
Abstract
Extensive hydrolysis of whey protein isolate (WPI) by Alcalase 2.4L(R) caus ed a dramatic increase in turbidity and viscosity. A gel was formed after t he degree of hydrolysis was greater than or equal to 18%, coinciding with < 16% <beta>-lactoglobulin and < 4% <alpha>-lactalbumin remaining unhydrolyz ed. Heat-induced and enzyme-induced WPI gels were compared. Frequency and s train dependence indicated that both gels could be considered as strong, ph ysical gels.