Interactive Effects of Factors Affecting Gelation of Whey Proteins Export

@article{citeulike:6073484, abstract = {The individual effects of heating time (15-120 min), pH (3-9) and NaCl (0-2M), sucrose (0-30\% w/v) and protein (10-30\% w/v) concentrations on the strength, turbidity and water holding capacity were investigated on a commercial whey protein concentrate (WPC, 75\% protein) when heated at temperatures ranging from 65 to 90°C. Interactive effects were investigated using a four-variable, five-level central composite rotatable design (CCRD) analyzed by response surface methodology (RSM). Gel strength (GS) and water holding capacity (WHC) increased with protein concentration, heating temperature and time. Increasing sucrose concentration decreased GS but increased WHC. Increasing NaCl concentration increased GS and WHC below pH 5 but resulted in weaker gels at high pH (>7).}, address = {All authors are affiliated with the Dept. of Food Science \& Agricultural Chemistry, Macdonald Campus of McGill Univ., 21,111 Lakeshore Road, Ste. Anne de Bellevue, Montreal, Quebec, Canada, H9X 3V9. Direct inquiries to Dr. I. Alli.}, author = {Boye, J. I. and Alli, I. and Ramaswamy, H. and Raghavan, V. G. S.}, citeulike-article-id = {6073484}, citeulike-linkout-0 = {http://dx.doi.org/10.1111/j.1365-2621.1997.tb04368.x}, citeulike-linkout-1 = {http://www3.interscience.wiley.com/cgi-bin/abstract/119167619/ABSTRACT}, doi = {10.1111/j.1365-2621.1997.tb04368.x}, issn = {1750-3841}, journal = {Journal of Food Science}, keywords = {coagulation, gel, heat, protein, r-s-m, whey}, number = {1}, pages = {57--65}, posted-at = {2009-11-05 10:32:48}, priority = {2}, title = {Interactive Effects of Factors Affecting Gelation of Whey Proteins}, url = {http://dx.doi.org/10.1111/j.1365-2621.1997.tb04368.x}, volume = {62}, year = {1997} }

TY - JOUR ID - citeulike:6073484 L3 - citeulike-article-id:6073484 N2 - The individual effects of heating time (15-120 min), pH (3-9) and NaCl (0-2M), sucrose (0-30% w/v) and protein (10-30% w/v) concentrations on the strength, turbidity and water holding capacity were investigated on a commercial whey protein concentrate (WPC, 75% protein) when heated at temperatures ranging from 65 to 90°C. Interactive effects were investigated using a four-variable, five-level central composite rotatable design (CCRD) analyzed by response surface methodology (RSM). Gel strength (GS) and water holding capacity (WHC) increased with protein concentration, heating temperature and time. Increasing sucrose concentration decreased GS but increased WHC. Increasing NaCl concentration increased GS and WHC below pH 5 but resulted in weaker gels at high pH (>7). IS - 1 JF - Journal of Food Science SN - 1750-3841 AD - All authors are affiliated with the Dept. of Food Science & Agricultural Chemistry, Macdonald Campus of McGill Univ., 21,111 Lakeshore Road, Ste. Anne de Bellevue, Montreal, Quebec, Canada, H9X 3V9. Direct inquiries to Dr. I. Alli. EP - 65 TI - Interactive Effects of Factors Affecting Gelation of Whey Proteins VL - 62 SP - 57 KW - coagulation KW - gel KW - heat KW - protein KW - r-s-m KW - whey AU - Boye, JI AU - Alli, I AU - Ramaswamy, H AU - Raghavan, VGS PY - 1997/// UR - http://dx.doi.org/10.1111/j.1365-2621.1997.tb04368.x ER -