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Gelation of reconstituted whey powders by heat

1980; Wiley; Volume: 31; Issue: 11 Linguagem: Inglês

10.1002/jsfa.2740311105

1097-0010

Robyn M. Hillier, Richard L. J. Lyste, G. C. Cheeseman,

Muscle metabolism and nutrition

Abstract Whey protein preparations isolated from cheese whey form stable gels when their aqueous solutions are heated at 80°C. The gels consist of polypeptide chains crosslinked by disulphide bonds. They dissolve if a sulphydryl (‐SH) reagent is added after heating; their formation is retarded if compounds that react with ‐SH groups are added before heating. Opaque gels are formed from powders containing relatively large amounts of total ‐SH; clear gels form from those with low total ‐SH. Gels form faster on heating in N 2 instead of air. Gels form more slowly at alkaline pH; it is suggested that this effect is caused by electrostatic repulsion between protein molecules with like charges.