Effect of reheating on sodium-induced cold gelation of whey proteins
1997; Elsevier BV; Volume: 30; Issue: 2 Linguagem: Inglês
10.1016/s0963-9969(97)00027-6
ISSN1873-7145
Autores Tópico(s)Meat and Animal Product Quality
ResumoThe effect of sodium concentration [Na] on cold set whey protein isolate (WPI) gels and the effect of reheating these gels was studied. A minimum of 75 mM NaCl was required to induce cold gelation in 10% WPI suspensions, pre-heated to 80 °C for 30 min. This is a higher level compared to the 25 mM NaCl required for a conventional heat-induced gelation. Increasing [Na] from 75 to 400 mM, during cold gelation, significantly (P ≤ 0.05) increased gel strength and water-holding capacity while it decreased gel elasticity. These changes paralleled a reduction in gel clarity which indicated an increase in protein aggregate size. Heating the cold set gels significantly (P ≤ 0.05) increased gel strength by a factor of 2.5 to 8 depending on initial [Na]. Heating also increased opacity and water-holding, suggesting the potential use of a two-stage gelation process to enhance cold set gel characteristics.
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