Ca2+-Induced Cold Set Gelation of Whey Protein Isolate Fibrils

S.G. Bolder, H. Hendrickx, L.M.C. Sagis, E. van der Linden

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56 Citations (Scopus)

Abstract

In this paper we describe the rheological behaviour of Ca2+-induced cold-set gels of whey protein mixtures. Coldset gels are important applications for products with a low thermal stability. In previous work [1], we determined the state diagram for whey protein mixtures that were heated for 10 h at pH 2 at 80°C. Under these conditions, the major whey protein, ß-lactoglobulin (ß-lg), forms fibrils. When whey protein mixtures are heated at protein concentrations in the liquid solution regime of the state diagram, cold-set gels can be formed by adding Ca2+ ions at pH 7. We studied the rheological behaviour of cold-set gels for various sample compositions for whey protein mixtures. When keeping the total whey protein concentration constant, the elastic modulus, G¿, for the cold-set gels decreased for increasing a-lactalbumin and bovine serum albumin ratios, because less material (blg fibrils) was available to form a gel network. In the cold-set gels the interactions between the ß-lg fibrils induced by the calcium ions are dominant. The ß-lg fibrils are forming the cold-set gel network and therefore determine the gel strength. a-Lactalbumin and bovine serum albumin are not incorporated in the stress-bearing structure of the gels
Original languageEnglish
Pages (from-to)258-264
JournalApplied Rheology
Volume16
Issue number5
DOIs
Publication statusPublished - 2006

Keywords

  • heat-denatured whey
  • beta-lactoglobulin gels
  • globular-proteins
  • ph
  • aggregation
  • percolation

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