Cold-Set Whey Protein Isolate Gels Prepared with Mg2+: Denaturing Conditions and Phase Diagram

Abstract:

Article Preview

Cold-set gels of whey protein isolate (WPI) were produced. The cold gelation was induced through the addition of magnesium chloride whose cation is an alternative to the most common cations used in this kind of gelation. A phase diagram for denatured WPI in magnesium was determined by varying protein and salt concentrations. In this diagram the protein and cation concentrations varied from 0.3 to 8.0 wt % and 1 to 75 mM, respectively. The viscoelastic behaviour of the WPI was analysed, whereas gels elastic properties were measured by means of texture tests. Mathematical manipulation of the experimental data relative to the puncture tests was made in order to obtain the Young’s modulus for each cold-set gel.

Info:

Periodical:

Defect and Diffusion Forum (Volumes 283-286)

Edited by:

Andreas Öchsner, Graeme E. Murch and Ali Shokuhfar

Pages:

559-564

DOI:

10.4028/www.scientific.net/DDF.283-286.559

Citation:

M. Vázquez da Silva and J. M.P.Q. Delgado, "Cold-Set Whey Protein Isolate Gels Prepared with Mg2+: Denaturing Conditions and Phase Diagram", Defect and Diffusion Forum, Vols. 283-286, pp. 559-564, 2009

Online since:

March 2009

Export:

Price:

$35.00

In order to see related information, you need to Login.