Gelation of Commercial Whey Protein Concentrates: Effect of Removal of Low‐Molecular‐Weight Components
Gelation of Commercial Whey Protein Concentrates: Effect of Removal of Low‐Molecular‐Weight Components
复制标题
商业乳清蛋白浓缩物的凝胶化：低分子量成分去除的效果
DOI：
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发表时间：
1992
期刊：
影响因子：
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通讯作者：
C. Weller
中科院分区：
文献类型：
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作者：
A. Brandenberg;C. V. Morr;C. Weller
通过离心凝胶过滤从重构的商业乳清蛋白浓缩物（WPC）和分离物（WPI）中去除低分子量溶质。通过最小浓度终点（LCE）和单轴压缩试验，研究了pH值、蛋白质浓度和矿物离子添加对凝胶特性的影响。部分去除低分子量溶质对WPC和WPI凝胶化的影响不大。最低的LCE值，在pH值为6，0.2M的离子添加，并与KCl和CaCl 2的添加。最高的凝胶硬度（剪切应力和应变）值是在pH 6和7.5，并在0.1 M离子添加。通过两种测试程序，WPI的功能优于WPC。
Low-molecular-weight solutes were removed from reconstituted, commercial whey protein concentrate (WPC) and isolate (WPI) by centrifugal gel filtration. Effects on gelation properties were investigated as a function of pH, protein concentration, and mineral ion addition by least concentration endpoint (LCE) and uniaxial compression testing. Partial removal of low-molecular-weight solutes had little effect on WPC and WPI gelation. Lowest LCE values were obtained at pH 6, 0.2M ion addition, and with KC1 and CaCl2 addition. Highest gel firmness (shear stress and strain) values were at pH 6 and 7.5, and at 0.1M ion addition. WPI functioned better than WPC by both test procedures.