Optimizing Preparation Conditions for Heat-denatured Whey Protein Solutions to be Used as Cold-gelling Ingredients Export

@article{citeulike:6060240, abstract = {Heat-denatured whey protein solutions are used to make ingredients that gel at low temperatures. This study examines the influence of holding temperature (65 to 90°C), holding time (5 to 30 min), protein concentration (2 to 12 wt\%) and pH (3 to 8) on the rheology and appearance of heat-denatured whey protein solutions. The optimum preparation conditions required to produce non-gelled transparent solutions of heat-denatured proteins were established. The rate of cold-gelation after the addition of 200 mM NaCl to the heat-denatured whey protein solutions increased as their initial viscosity increased. It was possible to produce gels with different cold-gelling characteristics by altering the thermal preparation conditions.}, address = {Authors are with the Department of Food Science, University of Massachusetts, Amherst, MA 01003.}, author = {Bryant, C. M. and McClements, D. J.}, citeulike-article-id = {6060240}, citeulike-linkout-0 = {http://dx.doi.org/10.1111/j.1750-3841.2000.00259.pp.x}, citeulike-linkout-1 = {http://www3.interscience.wiley.com/cgi-bin/abstract/119931586/ABSTRACT}, doi = {10.1111/j.1750-3841.2000.00259.pp.x}, issn = {1750-3841}, journal = {Journal of Food Science}, keywords = {coagulation, heat, protein, whey}, number = {2}, pages = {259--263}, posted-at = {2009-11-03 13:11:05}, priority = {2}, title = {Optimizing Preparation Conditions for Heat-denatured Whey Protein Solutions to be Used as Cold-gelling Ingredients}, url = {http://dx.doi.org/10.1111/j.1750-3841.2000.00259.pp.x}, volume = {65}, year = {2000} }

TY - JOUR ID - citeulike:6060240 L3 - citeulike-article-id:6060240 N2 - Heat-denatured whey protein solutions are used to make ingredients that gel at low temperatures. This study examines the influence of holding temperature (65 to 90°C), holding time (5 to 30 min), protein concentration (2 to 12 wt%) and pH (3 to 8) on the rheology and appearance of heat-denatured whey protein solutions. The optimum preparation conditions required to produce non-gelled transparent solutions of heat-denatured proteins were established. The rate of cold-gelation after the addition of 200 mM NaCl to the heat-denatured whey protein solutions increased as their initial viscosity increased. It was possible to produce gels with different cold-gelling characteristics by altering the thermal preparation conditions. IS - 2 JF - Journal of Food Science SN - 1750-3841 AD - Authors are with the Department of Food Science, University of Massachusetts, Amherst, MA 01003. EP - 263 TI - Optimizing Preparation Conditions for Heat-denatured Whey Protein Solutions to be Used as Cold-gelling Ingredients VL - 65 SP - 259 KW - coagulation KW - heat KW - protein KW - whey AU - Bryant, CM AU - McClements, DJ PY - 2000/// UR - http://dx.doi.org/10.1111/j.1750-3841.2000.00259.pp.x ER -