CA2+-INDUCED GELATION OF PRE-HEATED WHEY-PROTEIN ISOLATE

被引：259
|
作者：
BARBUT, S
FOEGEDING, EA
机构：
[1] N CAROLINA STATE UNIV, SE DAIRY FOODS RES CTR, RALEIGH, NC 27695 USA
[2] UNIV GUELPH, DEPT ANIM & POULTRY SCI, GUELPH N1G 2W1, ONTARIO, CANADA
[3] N CAROLINA STATE UNIV, DEPT FOOD SCI, RALEIGH, NC 27695 USA
来源：
JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 04期
关键词：
WORDS MILK; WHEY; GELATION; CALCIUM; TEXTURE;
D O I：
10.1111/j.1365-2621.1993.tb09379.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Addition of CaCl2 to pre-heated whey protein isolate (WPI) suspensions caused an increase in turbidity when pre-heating temperatures were greater-than-or-equal-to 64-degrees-C. Pre-heating to greater-than-or-equal-to 70-degrees-C was required for gelation. WPI suspensions which contained CaCl2 became turbid at 45-degrees-C and formed thermally induced gels at 66-degrees-C. Thermally and Ca2+-induced gels showed significant time/temperature effects but the penetration force values in the Ca2+-induced gels were always lower. However, Ca2+-induced gels were higher in shear stress at fracture. The Ca2+-induced gels had a fine-stranded protein matrix that was more transparent than the thermally induced gels, which showed a particulate Microstructure.
引用
收藏
页码：867 / 871
页数：5
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