Abstract
The effect of sodium concentration [Na] on cold set whey protein isolate (WPI) gels and the effect of reheating these gels was studied. A minimum of 75 mM NaCl was required to induce cold gelation in 10% WPI suspensions, pre-heated to 80 °C for 30 min. This is a higher level compared to the 25 mM NaCl required for a conventional heat-induced gelation. Increasing [Na] from 75 to 400 mM, during cold gelation, significantly ( P ≤ 0.05) increased gel strength and water-holding capacity while it decreased gel elasticity. These changes paralleled a reduction in gel clarity which indicated an increase in protein aggregate size. Heating the cold set gels significantly ( P ≤ 0.05) increased gel strength by a factor of 2.5 to 8 depending on initial [Na]. Heating also increased opacity and water-holding, suggesting the potential use of a two-stage gelation process to enhance cold set gel characteristics.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
