Author(s):
Fernandes, Paulo B. 
Date: 1994
Persistent ID: http://hdl.handle.net/10400.14/5482
Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
Document details
Viscoelastic characteristics of whey protein systems at neutral pH
Description
The gelation properties of whey proteins alone and in presence of NaCl, KCl, CaCl2 and L-lysine upon heating to 80°C were characterised at pH 7 by oscillatory shear measurements. At the sol—gel transition, the whey protein system gave G′(ω) and G″(ω) curves with a slope of 0.5–0.6. For higher concentrations the gel behaviour was typical for an homogeneous network and whey protein gels present a gel structure with a fractal dimension of 2.7. NaCl, KCl, CaCl2 and L-lysine increased the elasticity of whey protein gels in a similar way. At ionic strength 0.03 the Na-, K- and L-lysine-WP gels obtained were transparent, while the Ca-WP gels presented an opaque particulate structure.
The gelation properties of whey proteins alone and in presence of NaCl, KCl, CaCl2 and L-lysine upon heating to 80°C were characterised at pH 7 by oscillatory shear measurements. At the sol—gel transition, the whey protein system gave G′(ω) and G″(ω) curves with a slope of 0.5–0.6. For higher concentrations the gel behaviour was typical for an homogeneous network and whey protein gels present a gel structure with a fractal dimension of 2.7. NaCl, KCl, CaCl2 and L-lysine increased the elasticity of whey protein gels in a similar way. At ionic strength 0.03 the Na-, K- and L-lysine-WP gels obtained were transparent, while the Ca-WP gels presented an opaque particulate structure.
Document Type
Article
Language English
Language English
| Financiadores do RCAAP | |||||||
|
|
|
|
|
|
||