Abstract:

This study focused on the forming process of protease-induced whey protein gel and its affecting factors such as protein concentration, enzyme-to-substrate ratio (E/S), pH, temperature and calcium concentration, which can provide some experimental data for the production of fat substitutes based on enzyme modified whey protein. Results showed that all these factors had influences on the textural properties and water holding capacity of enzyme-induced whey protein gel to different extents. Gels prepared under the conditions of 10g/100mL whey protein concentration, 0.5% enzyme-to-substrate ratio, pH 7.0, 50 ℃ and 2.5 mmol/L calcium concentration had fat-like textural and mouth-feeling properties. Transmission electron micrographic observation showed the gel had a loose aggregated structure.

Key words: whey protein concentrate, gel, fat substitutes, gel microstructure