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Factors Influencing Whey Protein Gel Rheology: Dialysis and Calcium Chelation
Author(s) -
KUHN PATRICIA R.,
FOEGEDING E. ALLEN
Publication year - 1991
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.1365-2621.1991.tb05382.x
Subject(s) - rheology , whey protein , calcium , whey protein isolate , chemistry , dialysis , chelation , strain (injury) , shear stress , chromatography , food science , materials science , organic chemistry , composite material , medicine , surgery
Influence of dialyzable compounds on the Theological properties (shear stress and shear strain at failure) of heat‐induced whey protein concentrate (WPC) and whey protein isolate (WPI) gels was examined. Dialyzing WPC and WPI suspensions prior to gelation increased the stress of two of three WPC gels and a WPI gel. Dialysis also significantly increased the strain of the same two WPC gels, normalizing all strain values. Replacement of calcium lost through dialysis did not significantly change gel rheology. However, chelating calcium caused a significant decrease in the stress of all gels: a minimum amount of calcium and/or a calcium complex appears to have a major role in whey protein gelation.