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Gelation of Commercial Whey Protein Concentrates: Effect of Removal of Low‐Molecular‐Weight Components
Author(s) -
BRANDENBERG A.H.,
MORR C.V.,
WELLER C.L.
Publication year - 1992
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.1365-2621.1992.tb05509.x
Subject(s) - whey protein isolate , chemistry , whey protein , chromatography , size exclusion chromatography , ion , food science , biochemistry , organic chemistry , enzyme
Low‐molecular‐weight solutes were removed from reconstituted, commercial whey protein concentrate (WPC) and isolate (WPI) by centrifugal gel filtration. Effects on gelation properties were investigated as a function of pH, protein concentration, and mineral ion addition by least concentration endpoint (LCE) and uniaxial compression testing. Partial removal of low‐molecular‐weight solutes had little effect on WPC and WPI gelation. Lowest LCE values were obtained at pH 6, 0.2M ion addition, and with KC1 and CaCl 2 addition. Highest gel firmness (shear stress and strain) values were at pH 6 and 7.5, and at 0.1M ion addition. WPI functioned better than WPC by both test procedures.