Supported by a grant from the National Dairy Board. Technical support from Steven Watkins is greatly appreciated.
Changes in Gelling Behavior of Whey Protein Isolate and β-Lactoglobulin During Storage: Possible Mechanism(s)
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 782–788, May 1991
How to Cite
RECTOR, D., MATSUDOMI, N. and KINSELLA, J.E. (1991), Changes in Gelling Behavior of Whey Protein Isolate and β-Lactoglobulin During Storage: Possible Mechanism(s). Journal of Food Science, 56: 782–788. doi: 10.1111/j.1365-2621.1991.tb05381.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/11/90; revised 10/15/90; accepted 10/30/90
Dry-heat treatment of a dialyzed whey protein isolate at 80°C for 7 days resulted in a decrease in hardness (from 1.55N to 0.49N) of gels formed from a 12% solution. Partial denaturation and progressive polymerization of protein was observed. The monomeric β-lactoglobulin concentration of the whey decreased from 60.64% to 33.33%after 7 days at 80°C. The rate constants determined at 40 to 80°C were used to calculate an Arrhenius relationship for the polymerization. After one year at 25oC, 18% of monomeric β-lactoglobulin was projected to be converted to higher-molecular-weight material. The polymerization apparently did not involve disulfide cross-links.