Alkali cold gelation of whey proteins. Part II : Protein concentration

The effect of the whey protein isolate (WPI) concentration on the sol-gel-sol transition in alkali cold gelation was investigated at pH 11.6-13 using oscillatory rheometry. The elastic modulus increases quickly with time to reach a local maximum (G'max), followed by a degelation step where the...

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Veröffentlicht in:Langmuir : the ACS journal of surfaces and colloids. - 1992. - 25(2009), 10 vom: 19. Mai, Seite 5793-801
1. Verfasser: Mercadé-Prieto, Ruben (VerfasserIn)
Weitere Verfasser: Gunasekaran, Sundaram
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2009
Zugriff auf das übergeordnete Werk:Langmuir : the ACS journal of surfaces and colloids
Schlagworte:Journal Article Gels Milk Proteins Whey Proteins Sodium Hydroxide 55X04QC32I Gold 7440-57-5
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520 |a The effect of the whey protein isolate (WPI) concentration on the sol-gel-sol transition in alkali cold gelation was investigated at pH 11.6-13 using oscillatory rheometry. The elastic modulus increases quickly with time to reach a local maximum (G'max), followed by a degelation step where the modulus decreases to a minimum value (G'min). Depending on the pH, a second gelation step will occur. At the end of the first gelation step around G'max, the system fulfilled the Winter-Chambon criterion of gelation. The analysis of the maximum moduli with the protein concentration shows that (i) there is a percolation concentration above which an elastic response is observed (approximately 6.8 wt %); (ii) there are two concentration regimes for G''max and G''max above this concentration, where we have considered power-law and percolation equations; (iii) there is a crossover concentration between the two regimes (at approximately 8 wt %) for both G'max and G''max when both moduli are equal, and this value is constant under all conditions tested (G'max=G''max approximately 4 Pa). Therefore, alkali cold gelation is better represented using two concentrations regimes than one, as observed for other biopolymers 
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