Gelation of commercial whey protein concentrates: effect of removal of low-molecular-weight components

• Published in: Journal of food science Vol. 57; no. 2; pp. 427 - 432
• Main Authors: Brandenberg, A.H. (Clemson University, Clemson, SC), Morr, C.V, Weller, C.L
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-03-1992; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: AISLADO DE PROTEINAS; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; centrifugation; CONCENTRADOS DE PROTEINA; CONCENTRE DE PROTEINE; Dairy products; Food industries; Fundamental and applied biological sciences. Psychology; gelation; GELIFICACION; GELIFICATION; ISOLAT PROTEIQUE; LACTOSERUM; lowmolecular-weight compounds; PESO MOLECULAR; POIDS MOLECULAIRE; protein concentrates; PROTEINAS DE LA LECHE; PROTEINE DU LAIT; Proteins; SUERO DE LA LECHE; whey; Uniaxial compression; Centrifuging; Gelation; Ions; Concentration; Whey protein; Molecular weight; Weight; Physicochemical properties
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1992.tb05509.x

Low-molecular-weight solutes were removed from reconstituted, commercial whey protein concentrate (WPC) and isolate (WPI) by centrifugal gel filtration. Effects on gelation properties were investigated as a function of pH, protein concentration, and mineral ion addition by least concentration endpoint (LCE) and uniaxial compression testing. Partial removal of low-molecular-weight solutes had little effect on WPC and WPI gelation. Lowest LCE values were obtained at pH 6, 0.2M ion addition, and with KCl and CaCl2 addition. Highest gel firmness (shear stress and strain) values were at pH 6 and 7.5, and at 0.1M ion addition. WPI functioned better than WPC by both test procedures