Preparation and Properties of Salt-Induced Gel of Whey Protein.

Nakamura, Michiko; Sato, Kaoru; Koizumi, Shoichi; Kawachi, Kimie; Nishiya, Tsuguaki; Nakajima, Ichiro

doi:10.3136/nskkk.42.1

Cited by 14 publications

(15 citation statements)

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“…Increasing NaCl contents from 20 mM to 200 mM quickly increased gel hardness, which was in agreement with results of Nakamura et al (1995). More additions of NaCl up to 400 mM slowly decreased gel hardness ( Fig.…”

Section: Effects Of Salt Concentration and Phsupporting

confidence: 91%

“…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: 74%

“…Heat-induced gelation of WP has been extensively reported (Mulvihill and Kinsella, 1987;Mangino, 1992;Ziegler and Foegeding, 1990). The ability of WP to form a gel at room temperature or at incubation temperatures for enzyme hydrolysis has also been reported (Barbut and Foegeding, 1993;Nakamura et al, 1995;Sato et al, 1995). This phenomena was called cold-setting or set gelation (Mc-Clements and Keogh, 1995).…”

Section: Introductionmentioning

confidence: 93%

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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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Section: Effects Of Salt Concentration and Phsupporting

confidence: 91%

Section: Comparison With Heat-induced Gelmentioning

confidence: 74%

Section: Introductionmentioning

confidence: 93%

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

Kilara

1998

Journal of Food Science

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“…Cold‐set whey protein gelation has been described by Barbut & Foegeding (1993); McClements & Keogh (1995); Nakamura et al. (1995), and Sato et al.…”

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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“…The hardness of cold-set gels formed by the addition of salt or acid was found to be strongly dependent on the temperature and hold time of preheating (Barbut and Foegeding, 1993;Nakamura et al, 1995). It is not clear, however, if these effects are due to changes in the properties of the aggregates upon the different preheating treatments.…”

Section: Introductionmentioning

confidence: 99%

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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Preparation and Properties of Salt-Induced Gel of Whey Protein.

Cited by 14 publications

References 0 publications

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

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

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

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