FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (1): 123-126.doi: 10.7506/spkx1002-6630-201001029

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Effects of Ionic Strength and Temperature on Whey Protein Gelation

WANG Yan1,2，WANG Cun-tang1,2，JIANG Ji-feng1,2，QU Lei3   

  1. (1. College of Life Science and Engineering, Qiqihar University, Qiqihar 161006, China；2. Key Laboratory of Processing Agricultural
    Products of Heilongjiang Province, Qiqihar University, Qiqihar 161006, China；3. Heilongjiang Golden Harvest Trade Co.
    Ltd., Harbin 150036, China)
  • Received:2009-02-04 Revised:2009-08-07 Online:2010-01-01 Published:2014-05-19
  • Contact: WANG Yan1,2， E-mail:piwang05@yahoo.com.cn

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Abstract:

This study was designed to examine effects of gelation temperature and CaCl2 level on Ca2+-induced cold gelation of whey protein. Results showed that low gelation temperature and increased CaCl2 concentration were in favor of the formation of clear gel. Gels formed at 0, 10 or 20 ℃ exhibited an increase in hardness with increasing CaCl2 concentration. In addition, a sharp increase was observed in the water-holding capacity of gels formed at 0 or 10 ℃ when the CaCl2 concentration was increased from 20 to 40 mmol/L. With the exception of gels formed at 0 ℃ with 20 mmol/L CaCl2, lower temperature resulted in higher gel strength and water-holding capacity. Therefore, temperature and CaCl2 concentration are both key factors affecting cold gelation of whey protein.

Key words: gel temperature, whey proteins, gelation

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