Preparation and Properties of Acid-induced Gel of Whey Protein.

Kawamura, Fujiko; Mayuzumi, Akemi; Nakamura, Michiko; Koizumi, Shoichi; Kimura, Toshiaki; Nishiya, Tsuguaki

doi:10.3136/nskkk1962.40.776

Cited by 13 publications

(5 citation statements)

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“…As in many previous papers (Barbut and Foegeding, 1993;Ju et al, 1997;Kawamura et al, 1993;Nakamura et al, 1995), cold-set gels from the denatured WPS had fine-strand microstructures ( Figure 7). The networks of two gels induced by CaCl 2 and GDL were built with similar thicknesses of fine-stranded aggregates.…”

Section: Effect Of Protein Concentration Gel Hardnesssupporting

confidence: 77%

Effects of Preheating on Properties of Aggregates and of Cold-Set Gels of Whey Protein Isolate

Kilara

1998

J. Agric. Food Chem.

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Various concentrations (1-9%) of whey protein (WP) isolate solutions were heat-denatured at 80°C for 30 min. Size exclusion HPLC and dynamic light scattering revealed formation of soluble aggregates in 3-9% denatured WP solution. Size and content of the aggregates increased with increases in preheated WP concentration. The 4-9% denatured WP solutions were diluted to 3% WP with distilled water. Upon addition of CaCl 2 (20 mM) or glucono-δ-lactone (0.6%, w/v), all 3% denatured WP solutions formed gels at 37°C. Hardness of the gels (3% WP) remarkably increased with WP concentration during preheating or with the aggregate size and content. The HPLC elution profiles showed that prolonging the heating (80°C) time (2-30 min) for 8% WP solution also gradually increases aggregate size and concentration, which then led to increases in hardness of cold-set gels. The results may guide companies in how to manipulate aggregate size and content during developing WP products with capacity for cold gelation.

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Section: Effect Of Protein Concentration Gel Hardnesssupporting

confidence: 77%

Effects of Preheating on Properties of Aggregates and of Cold-Set Gels of Whey Protein Isolate

Kilara

1998

J. Agric. Food Chem.

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“…Cold-set gels from denatured WPI solutions were revealed to be fine-stranded (Barbut and Foegeding, 1993;Nakamura et al, 1995;Sato et al, 1995;Ju et al, 1997), but in this and previous research (Barbut and Foegeding, 1993;Kawamura et al, 1993), opaque and semi-opaque appearances were observed. To compare color and textural properties of the cold-set and heat-set fine-stranded gels, the four cold-set gels and one heat-set gel were prepared.…”

Section: Comparison With Heat-induced Gelmentioning

confidence: 76%

“…Salt and acid-induced gelation of denatured WP isolate (WPI) solution resulted from changes in the surface charges of the aggregates . Such cold-set gels from the denatured WP solution had fine-stranded microstructures (Barbut and Foegeding, 1993;Kawamura et al, 1993;Ju et al, 1997), even at higher ionic strength or pH close to pI. Heat-set gels under similar conditions had particulate microstructures (Mangino, 1992;Langton and Hermansson, 1992).…”

Section: Introductionmentioning

confidence: 95%

Textural Properties of Cold‐set Gels Induced from Heat‐denatured Whey Protein Isolates

Kilara

1998

Journal of Food Science

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A 9% whey protein (WP) isolate solution at pH 7.0 was heat‐denatured at 80°C for 30 min. Size‐exclusion HPLC showed that native WP formed soluble aggregates after heat‐treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono‐delta‐lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL‐induced gels were harder than salt‐induced gels, and much harder than the protease‐induced gel.

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“…The solutions were then quickly cooled to room temperature at which gelation was induced by the addition of CaCl 2 or NaCl. Acidification with glucono‐delta‐lactone (Kawamura et al. , 1993) and hydrolysis with proteinases (Ju & Kilara, 1998) have also been applied to achieve cold‐set gelation following a thermal pretreatment.…”

Section: Introductionmentioning

confidence: 99%

A comparison of drying operations on the rheological properties of whey protein thickening ingredients

Resch

Daubert²,

Foegeding

2004

Int J of Food Sci Tech

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An existing procedure for the alteration of whey proteins into a cold-set thickening agent was modified by developing a spray-drying operation to replace the prohibitively expensive freeze-drying step. The original and the modified derivatization procedures were used with a commercial whey protein concentrate (WPC). The freeze-dried and spray-dried derivatized WPC powders, along with polysaccharide thickeners, were reconstituted in water and evaluated by using a range of rheological studies. The effects of temperature, concentration, and shear on viscosity as well as the mechanical spectra were assessed to characterize the ability of the powders to function in food systems. Rheological characterization revealed the modified derivatization procedure yielded an ingredient having the same cold-set thickening and gelling ability as the original derivatized powder. The modified whey proteins were also able to achieve, at higher usage levels, textural properties similar to several polysaccharide thickeners. Use of a spray-drying technique created a more economical process for the production of a whey protein ingredient that was suitable for contributing viscosity and texture to a wide range of food systems.

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Preparation and Properties of Acid-induced Gel of Whey Protein.

Cited by 13 publications

References 0 publications

Effects of Preheating on Properties of Aggregates and of Cold-Set Gels of Whey Protein Isolate

Effects of Preheating on Properties of Aggregates and of Cold-Set Gels of Whey Protein Isolate

Textural Properties of Cold‐set Gels Induced from Heat‐denatured Whey Protein Isolates

A comparison of drying operations on the rheological properties of whey protein thickening ingredients

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