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vol. 8, nr. 2 (2006)
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Changes of rheological properties of whey protein gels during storage
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Waldemar Gustaw
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Department of Food Technology, Agricultural University, ul. Skromna 8, 20-950 Lublin |
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vol. 8 (2006), nr. 2,
pp. 347-356
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abstract:
This paper examines the influence of storage temperature on the texture of heat-induced whey protein gels. In gels stored at 4ºC, hardness, cohesiveness, pH and syneresis were examined. The highest hardness had WPI gels obtained at pH 6,3. The hardness and cohesiveness of whey protein gels obtained at pH 6.3 increased during storage. The greatest increase in hardness occurred in WPI gels (pH 6.3) stored at +4ºC (41.7%). Freezing at –20ºC caused certain changes in rheological parameters of whey protein gels. During storage at –20ºC the hardness of WPI gels increased, but that of WPC 65 and 85 gels decreased. Freezing and frozen storage caused deterioration of texture in all whey protein gels obtained at pH 4.
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keywords:
texture, whey proteins, gel, hardness
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original in:
Polish
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