Insolubilized Whey Protein Concentrate and/or Chicken Salt‐Soluble Protein Gel Properties
Authors:
- B.C. BeuschelBBB.C. Beuschel
- J.A. PartridgeJPJ.A. Partridge
- D.M. SmithDSD.M. Smith
- 1 July 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (4) , 852-855
Abstract
Properties of gels prepared from five whey protein concentrates (WPC) with protein solubilities ranging from 27.5% to 98.1% in 0.1M NaCl, pH 7.0, chicken breast salt‐soluble protein (SSP), or a combination of SSP and WPC at pH 6.0, 7.0 or 8.0 were compared. WPC did not form gels when heated to 65°C. SSP gels heated to 65°C were harder than those heated to 90°C at all pHs and hardness decreased as pH was increased. Hardness of combination gels heated to 65°C increased as WPC solubility decreased at all pHs; however, the opposite trend was observed at 90°C. Combination gels of the same WPC solubility at 65°C were more deformable than those heated to 90°C.Keywords
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