Abstract
The combined effect of pre-heating temperature (70 °–90 °C) and Ca 2+ level (10–120 mM) on Ca 2+-induced gelation of whey protein isolates at room temperature was investigated. High pre-heating temperature produced clearer gels than low temperature, and high [CaCl 2] produced opaque gels. When protein suspensions were pre-heated to 70 °C (for 30 min), only the gel's clarity was affected by [CaCl 2]. Fracture and water holding properties were affected by [CaCl 2] only at pre-heat treatment ≥ 80 °C. High gel strength (determined as fracture force and work required to break the gel) was obtained when protein suspensions were pre-heated at high temperature and dialysed against high [CaC1 2]. High pre-heating temperature resulted in high water holding capacity and gel extensibility (after compression), whereas [CaC1 2] only affected gel extensibility but not water holding capacity.
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