Ca2+‐Induced Gelation of Pre‐heated Whey Protein Isolate
作者： S. BARBUT , E. A. FOEGEDING
DOI: 10.1111/J.1365-2621.1993.TB09379.X
关键词:
摘要: Addition of CaCl2 to pre-heated whey protein isolate (WPI) suspensions caused an increase in turbidity when pre-heating temperatures were greater than or equal 64 degrees C. Pre-heating 70 C was required for gelation. WPI which contained became turbid at 45 and formed thermally induced gels 66 Thermally Ca2+-induced showed significant time/temperature effects but the penetration force values always lower. However, higher shear stress fracture. The had a fine-stranded matrix that more transparent gels, particulate microstructure.
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