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Influence of NaCl and CaCl 2 on Cold‐Set Gelation of Heat‐denatured Whey Protein
Author(s) -
Bryant C.M.,
McClements D.J.
Publication year - 2000
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.1365-2621.2000.tb13590.x
Subject(s) - whey protein , whey protein isolate , chemistry , salt (chemistry) , turbidity , chromatography , sodium caseinate , organic chemistry , oceanography , geology
Heat‐denatured whey‐protein isolate (HD‐WPI) solutions were prepared by heating a 10 wt% WPI solution (pH 7) to 80 °C for 10 min and then cooling it back to 30 °C. Cold‐set gelation was initiated by adding either NaCl (0 to 400 mM) or CaCl 2 (0 to 15 mM). Both salts increased the turbidity and rigidity of the HD‐WPI solutions. Gelation rate and final gel strength increased with salt concentration and were greater for CaCl 2 than NaCl at the same concentration because the former is more effective at screening electrostatic interactions and can form salt bridges.