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Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis
Author(s) -
Doucet D.,
Gauthier S.F.,
Foegeding E.A.
Publication year - 2001
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.1365-2621.2001.tb04626.x
Subject(s) - whey protein isolate , hydrolysis , rheology , chemistry , whey protein , enzymatic hydrolysis , turbidity , lactalbumin , chromatography , enzyme , viscosity , strain (injury) , chemical engineering , organic chemistry , materials science , composite material , oceanography , engineering , geology , medicine
Extensive hydrolysis of whey protein isolate (WPI) by Alcalase 2.4L® caused a dramatic increase in turbidity and viscosity. A gel was formed after the degree of hydrolysis was ≥ 18%, coinciding with < 16%β‐lactoglobulin and < 4%α‐lactalbumin remaining unhydrolyzed. Heat‐induced and enzyme‐induced WPI gels were compared. Frequency and strain dependence indicated that both gels could be considered as strong, physical gels.