Gelation of Whey Protein Concentrate in Acidic Conditions: Effect of pH Export

@article{citeulike:6067590, abstract = {A whey protein concentrate was obtained in acidic conditions, and heat-induced gels were prepared from it at pHs between 3.5 and 4.25. Whey protein concentrate and gels were characterized through solubility assays in different extraction solutions and SDSPAGE of the soluble protein components. Transmittance at 660 nm of heated protein dispersions and water-holding capacity of gels were also performed. Results show that protein solubility and water-holding capacity of gels decrease when pH approaches the pI, and gels present different electrophoretic patterns. Solubility of the protein components of gels in the presence or absence of denaturing and reducing agents indicates that noncovalent bonds are responsible for the maintenance of gel structure at pHs 3.54.0, but in the gel prepared at pH 4.25, disulfide bonds would also be involved in the structure of the gel. Keywords: Gelation of whey proteins; whey proteins; gelation in acidic conditions}, author = {Lupano, Cecilia E. and Renzi, Laura A. and Romera, Veronica}, citeulike-article-id = {6067590}, citeulike-linkout-0 = {http://dx.doi.org/10.1021/jf9600519}, citeulike-linkout-1 = {http://pubs.acs.org/doi/abs/10.1021/jf9600519}, day = {1}, doi = {10.1021/jf9600519}, journal = {Journal of Agricultural and Food Chemistry}, keywords = {agent, coagulation, protein, reducing, whey}, month = {January}, number = {10}, pages = {3010--3014}, posted-at = {2009-11-04 13:12:40}, priority = {2}, title = {Gelation of Whey Protein Concentrate in Acidic Conditions: Effect of pH}, url = {http://dx.doi.org/10.1021/jf9600519}, volume = {44}, year = {1996} }

TY - JOUR ID - citeulike:6067590 L3 - citeulike-article-id:6067590 N2 - A whey protein concentrate was obtained in acidic conditions, and heat-induced gels were prepared from it at pHs between 3.5 and 4.25. Whey protein concentrate and gels were characterized through solubility assays in different extraction solutions and SDSPAGE of the soluble protein components. Transmittance at 660 nm of heated protein dispersions and water-holding capacity of gels were also performed. Results show that protein solubility and water-holding capacity of gels decrease when pH approaches the pI, and gels present different electrophoretic patterns. Solubility of the protein components of gels in the presence or absence of denaturing and reducing agents indicates that noncovalent bonds are responsible for the maintenance of gel structure at pHs 3.54.0, but in the gel prepared at pH 4.25, disulfide bonds would also be involved in the structure of the gel. Keywords: Gelation of whey proteins; whey proteins; gelation in acidic conditions IS - 10 JF - Journal of Agricultural and Food Chemistry EP - 3014 TI - Gelation of Whey Protein Concentrate in Acidic Conditions: Effect of pH VL - 44 SP - 3010 KW - agent KW - coagulation KW - protein KW - reducing KW - whey AU - Lupano, Cecilia AU - Renzi, Laura AU - Romera, Veronica PY - 1996/01/01/ UR - http://dx.doi.org/10.1021/jf9600519 ER -