Protease-induced aggregation and gelation of whey proteins

Aggregation and gelation of whey proteins induced by a specific protease from Bacillus licheniformis was revealed by turbidimetry, size exclusion chromatography, dynamic light scattering and rheology. The microstructure of the gel was examined by transmission electron microscopy. During incubation o...

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Bibliographic Details
Published inJournal of food science Vol. 61; no. 5
Main Authors Otte, J, Ju, Z.Y, Faergemand, M, Lomholt, S.B, Qvist, K.B
Format Journal Article
LanguageEnglish
Published 01.09.1996
Subjects
COLLOIDE
COLLOIDS
COLOIDES
GELIFICACION
GELIFICATION
JELLIFICATION
PROTEASAS
PROTEASE
PROTEASES
PROTEINAS DE SUERO DE LECHE
PROTEINE DE LACTOSERUM
PROTEOLISIS
PROTEOLYSE
PROTEOLYSIS
WHEY PROTEIN
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Summary:Aggregation and gelation of whey proteins induced by a specific protease from Bacillus licheniformis was revealed by turbidimetry, size exclusion chromatography, dynamic light scattering and rheology. The microstructure of the gel was examined by transmission electron microscopy. During incubation of 12% whey protein isolate solutions at 40 degrees C and pH 7, the major whey proteins were partly hydrolyzed and the solution gradually became turbid due to formation of aggregates of increasing size. The viscosity of the hydrolysate simultaneously increased and eventually a gel formed. The gel had a particulate type of microstructure. We hypothesized that the aggregates forming the gel were held together by noncovalent interactions
Bibliography:Q04
Q02
1997060527
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1996.tb10900.x