Premium
REVERSIBLE GELATION OF WHEY PROTEINS: MELTING, THERMODYNAMICS AND VISCOELASTIC BEHAVIOR
Author(s) -
RECTOR D. J.,
KELLA N. K.,
KINSELLA J. E.
Publication year - 1989
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1989.tb00455.x
Subject(s) - enthalpy , viscoelasticity , thermodynamics , whey protein isolate , whey protein , chemistry , melting temperature , materials science , chromatography , chemical engineering , composite material , physics , engineering
Whey protein isolates formed reversible gels following heating at 90°C for 15 min under certain conditions i.e., pH 6.5 to 8.5 with protein concentration of 9.0–10.5%. The melting temperatures of the gels formed at pH 8.0 ranged from 24.5°C to 57.8°C. The maximum enthalpy of formation (ΔH f ) was –858 call mole of crosslinks. A maximum storage modulus (G') of 240 dynes/cm 2 was obtained following holding for 7 h at 8°C.