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Gelation of Calcium‐Reduced and Lipid‐Reduced Whey Protein Concentrates as Affected by Total and Ionic Mineral Concentrations
Author(s) -
MEI F.I.,
LAYE I.,
KARLESKIND D.,
MORR C.V.
Publication year - 1996
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.1365-2621.1996.tb10898.x
Subject(s) - chemistry , whey protein , rheology , calcium , phospholipid , degree of unsaturation , food science , chromatography , ionic strength , strain (injury) , biochemistry , membrane , materials science , aqueous solution , organic chemistry , medicine , composite material
Rheological and microstructural properties of five dialyzed whey protein concentrate (WPC) gels were investigated. Maximum WPC gel hardness as determined by shear stress (ST) was observed at 2.7–4.5 mM Ca and 0.6–1.1 mM Ca 2+ concentrations with a Ca ionization of 20–25%. Gel cohesiveness by shear strain (SN) correlated with total lipid and phospholipid (PLP) concentrations and percent of lipid unsaturation. Microstructural characteristics of the gels, as determined by light microscopy (LM), confirmed their water holding capacity (WHC) and rheological properties.