Prediction of the Strength of Whey Protein Gels Based on Composition Export

@article{citeulike:6073487, abstract = {The composition and several of the physical properties of membrane-processed whey protein concentrates (WPCs) were used to develop a model which predicted the strength of the heat-induced gels formed by the WPCs. The compositional factors and physical properties determined were: gel strength; processing pH; ash; total and free sulfhydryls; protein distribution; fat; calcium; phosphorus; protein hydrophobicity; and soluble protein. The best model (R2= 0.93) was one which included protein hydrophobicity as measured by heptane binding and the calcium content with both variables being equally important. Sulfhydryls did not vary enough to be good gel strength predictors.}, address = {Authors Kohnhorst and Mangino are affiliated with the Dept. of Food Science \& Nutrition, The Ohio State Univ., 122 VH-2121 Fyffe Road, Columbus, OH 43210.}, author = {Kohnhorst, A. L. and Mangino, M. E.}, citeulike-article-id = {6073487}, citeulike-linkout-0 = {http://dx.doi.org/10.1111/j.1365-2621.1985.tb10487.x}, citeulike-linkout-1 = {http://www3.interscience.wiley.com/cgi-bin/abstract/119507842/ABSTRACT}, doi = {10.1111/j.1365-2621.1985.tb10487.x}, issn = {1750-3841}, journal = {Journal of Food Science}, keywords = {gel, heat, protein, r-s-m, whey}, number = {5}, pages = {1403--1405}, posted-at = {2009-11-05 10:34:41}, priority = {2}, title = {Prediction of the Strength of Whey Protein Gels Based on Composition}, url = {http://dx.doi.org/10.1111/j.1365-2621.1985.tb10487.x}, volume = {50}, year = {1985} }

TY - JOUR ID - citeulike:6073487 L3 - citeulike-article-id:6073487 N2 - The composition and several of the physical properties of membrane-processed whey protein concentrates (WPCs) were used to develop a model which predicted the strength of the heat-induced gels formed by the WPCs. The compositional factors and physical properties determined were: gel strength; processing pH; ash; total and free sulfhydryls; protein distribution; fat; calcium; phosphorus; protein hydrophobicity; and soluble protein. The best model (R2= 0.93) was one which included protein hydrophobicity as measured by heptane binding and the calcium content with both variables being equally important. Sulfhydryls did not vary enough to be good gel strength predictors. IS - 5 JF - Journal of Food Science SN - 1750-3841 AD - Authors Kohnhorst and Mangino are affiliated with the Dept. of Food Science & Nutrition, The Ohio State Univ., 122 VH-2121 Fyffe Road, Columbus, OH 43210. EP - 1405 TI - Prediction of the Strength of Whey Protein Gels Based on Composition VL - 50 SP - 1403 KW - gel KW - heat KW - protein KW - r-s-m KW - whey AU - Kohnhorst, AL AU - Mangino, ME PY - 1985/// UR - http://dx.doi.org/10.1111/j.1365-2621.1985.tb10487.x ER -