D. Rector scite author profile

Whey protein isolates formed reversible gels following heating at 9(PC for I5 min under certain conditions i.e., pH 6.5 to 8.5 with protein concentration of 9.0-10.5%. The melting temperatures of the gels formed at pH 8.0 ranged from 24.5"C to 57.8"C. The maximum enthalpy of formation (nHJ was -858 call mole of crosslinks. A maximum storage modulus ( G I ) of 240 dyneslcm2 was obtained following holding for 7 h at 8°C.

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Physicochemical properties of proteins: Texturization via gelation, glass and film formation

Kinsella¹,

Rector²,

Phillips³

1994

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D. Rector

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Reversible Gelation of Whey Proteins: Melting, Thermodynamics and Viscoelastic Behavior

Physicochemical properties of proteins: Texturization via gelation, glass and film formation

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