Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and ionic mineral concentrations

• Published in: Journal of food science Vol. 61; no. 5; pp. 899 - 905
• Main Authors: Mei, F.I, Laye, I, Karleskind, D, Morr, C.V
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-09-1996; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; CALCIO; CALCIUM; CATION; CATIONES; CATIONS; CHARACTERISTICS; COLLOIDE; COLLOIDS; COLOIDES; Food industries; Food science; Fundamental and applied biological sciences. Psychology; gelation; Grain; Lipids; MICROSTRUCTURE; minerals; PROPIEDADES REOLOGICAS; PROPRIETE RHEOLOGIQUE; PROTEINAS DE SUERO DE LECHE; PROTEINE DE LACTOSERUM; Proteins; RHEOLOGICAL PROPERTIES; total ions; WHEY PROTEIN; Property composition relationship; Gelation; Inorganic ion; Food additive; Calcium Ions; Physical properties; Structure composition relationship; Low fat product; Colloidal gel; Gelling agent; Lactose; Concentration effect; Light product; Animal protein; Concentrate; Microstructure; Whey protein; Rheological properties
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1996.tb10898.x

Rheological and microstructural properties of five dialyzed whey protein concentrate (WPC) gels were investigated. Maximum WPC gel hardness as determined by shear stress (ST) was observed at 2.7-4.5 mM Ca and 0.6-1.1 mM Ca2+ concentrations with a Ca ionization of 20-25%. Gel cohesiveness by shear strain (SN) correlated with total lipid and phospholipid (PLP) concentrations and percent of lipid unsaturation. Microstructural characteristics of the gels, as determined by light microscopy (LM), confirmed their water holding capacity (WHC) and rheological properties