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Oscillatory rheological study of the gelation mechanism of whey protein concentrate solutions: effects of physicochemical variables on gel formation

Published online by Cambridge University Press:  01 June 2009

Qingnong Tang ,
Owen J. McCarthy  and
Peter A. Munro
Qingnong Tang
Affiliation:
Department of Food Technology, Massey University, Palmerston North, New Zealand
Owen J. McCarthy
Affiliation:
Department of Food Technology, Massey University, Palmerston North, New Zealand
Peter A. Munro
Affiliation:
Department of Food Technology, Massey University, Palmerston North, New Zealand
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Summary

The thermal gelation of a commercially available whey protein concentrate was studied by oscillatory rheometry using a Bohlin rheometer. Gelation time increased with decreasing protein concentration with a critical protein concentration (at infinite gelation time) of 6·6%. The effect of temperature in the range 65–90 °C on gelation time was described by an Arrhenius equation with an activation energy of 154 kJ/mol. Gelation time was a minimum at pH 4–6, the isoelectric region of the whey proteins. Small additions of NaCl or CaCl2 dramatically decreased gelation time. Higher protein concentrations always produced higher storage modulus (G′) values after any heating time. Loss modulus (G″) v. time curves exhibited maxima at relatively short times for protein concentrations of 30 and 35%. G′ values for 10% protein concentration increased with temperature for heating times up to 59·5 min. G′ values at 59·5 min for 25% protein concentration were higher at 78 °C than at either 85 or 90 °C. The results are discussed in terms of current theories for biopolymer gelation.

Type
Original Articles
Information
Journal of Dairy Research , Volume 60 , Issue 4 , November 1993 , pp. 543 - 555
Copyright
Copyright © Proprietors of Journal of Dairy Research 1993

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