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Protease‐Induced Aggregation and Gelation of Whey Proteins
Author(s) -
OTTE J.,
JU Z.Y.,
FÆRGEMAND M.,
LOMHOLT S. B.,
QVIST K.B.
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.tb10900.x
Subject(s) - chemistry , whey protein , bacillus licheniformis , chromatography , hydrolysate , turbidimetry , protease , size exclusion chromatography , protein aggregation , dynamic light scattering , whey protein isolate , rheology , beta lactoglobulin , hydrolysis , chemical engineering , biochemistry , enzyme , materials science , nanoparticle , biology , bacillus subtilis , bacteria , composite material , genetics , engineering
Aggregation and gelation of whey proteins induced by a specific protease from Bacillus licheniformis was revealed by turbidimetry, size exclusion chromatography, dynamic light scattering and rheology. The microstructure of the gel was examined by transmission electron microscopy. During incubation of 12% whey protein isolate solutions at 40°C and pH 7, the major whey proteins were partly hydrolyzed and the solution gradually became turbid due to formation of aggregates of increasing size. The viscosity of the hydrolysate simultaneously increased and eventually a gel formed. The gel had a particulate type of microstructure. We hypothesized that the aggregates forming the gel were held together by noncovalent interactions.