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Prediction of the Strength of Whey Protein Gels Based on Composition
Author(s) -
KOHNHORST A.L.,
MANGINO M.E.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10487.x
Subject(s) - chemistry , whey protein , composition (language) , heptane , calcium , chromatography , mechanical strength , chemical engineering , phosphorus , food science , organic chemistry , materials science , composite material , philosophy , linguistics , engineering
The composition and several of the physical properties of membrane‐processed whey protein concentrates (WPCs) were used to develop a model which predicted the strength of the heat‐induced gels formed by the WPCs. The compositional factors and physical properties determined were: gel strength; processing pH; ash; total and free sulfhydryls; protein distribution; fat; calcium; phosphorus; protein hydrophobicity; and soluble protein. The best model (R 2 = 0.93) was one which included protein hydrophobicity as measured by heptane binding and the calcium content with both variables being equally important. Sulfhydryls did not vary enough to be good gel strength predictors.