Effect of composition of commercial whey protein preparations upon gelation at various pH values

• Published in: Food research international Vol. 48; no. 2; pp. 681 - 689
• Main Authors: Ramos, Óscar L., Pereira, Joana O., Silva, Sara I., Amorim, Maria M., Fernandes, João C., Lopes-da-Silva, José A., Pintado, Manuela E., Malcata, F. Xavier
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.10.2012; Elsevier
• Subjects: Agglomeration; Aggregation; Biological and medical sciences; Denaturation; differential scanning calorimetry; Endothermic reactions; Food industries; Fundamental and applied biological sciences. Psychology; Gelation; gels; heat treatment; Heating; isoelectric point; Lecithin; markets; Micro-calorimetry; Milk and cheese industries. Ice creams; minerals; phosphatidylcholines; protein concentrates; Proteins; Rheology; temperature; thermal stability; Whey; whey protein isolate; Whey proteins; Aggregation; Whey proteins; Rheology; Denaturation; Gelation; Micro-calorimetry; Milk protein; Preparation; pH; Composition effect; Whey protein; Rheological properties

The major goal of this research effort was to comprehensively characterize various whey protein products available in the market — including one whey protein isolate (WPI) and three whey protein concentrates (two forms of WPC 80, and WPC 50), with regard to the effects of specific components (e.g. l...