Effect of gelation temperature on Ca2+-induced gelation of whey protein isolate

The combined effect of gelation temperature (1, 11 and 24 degrees C) and Ca2+ level (10-120 mmol/L) on Ca2+-induced cold gelation of whey protein isolate was investigated. Low gelation temperature resulted in clear gel formation. Increasing [CaCl2] progressively produced more opaque gels, indicating that larger aggregates were formed. Increasing [CaCl2] within the range of 10-120 mmol/L, increased the strength of gels formed at 1, 11 and 24 degrees C. However, water-holding capacity was only affected in gels formed at 1 and 11 degrees C when [CaCl2] was increased from 10 to 30 mmol/L. With the exception of gels formed at 1 degrees C with 10 mmol/L CaCl2, lower temperature resulted in higher gel strength and water-holding properties. (C) 1997 Academic Press Limited.