We thank the Massachusetts Agricultural Experiment Station (Project number MAS00745) and Dairy Management Inc., for support of this project.
Optimizing Preparation Conditions for Heat-denatured Whey Protein Solutions to be Used as Cold-gelling Ingredients
Article first published online: 28 JUN 2008
Journal of Food Science
Volume 65, Issue 2, pages 259–263, March 2000
How to Cite
Bryant, C.M. and McClements, D.J. (2000), Optimizing Preparation Conditions for Heat-denatured Whey Protein Solutions to be Used as Cold-gelling Ingredients. Journal of Food Science, 65: 259–263. doi: 10.1111/j.1365-2621.2000.tb15990.x
- Issue published online: 28 JUN 2008
- Article first published online: 28 JUN 2008
- MS 19990615 received 6/10/99; revised 10/4/99; accepted 12/3/99.
Heat-denatured whey protein solutions are used to make ingredients that gel at low temperatures. This study examines the influence of holding temperature (65 to 90°C), holding time (5 to 30 min), protein concentration (2 to 12 wt%) and pH (3 to 8) on the rheology and appearance of heat-denatured whey protein solutions. The optimum preparation conditions required to produce non-gelled transparent solutions of heat-denatured proteins were established. The rate of cold-gelation after the addition of 200 mM NaCl to the heat-denatured whey protein solutions increased as their initial viscosity increased. It was possible to produce gels with different cold-gelling characteristics by altering the thermal preparation conditions.