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The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels
- Source :
- International Dairy Journal. 113:104893
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- This study aimed to determine the interactive effects of casein, whey proteins and calcium ions on the rheological properties of calcium-induced skim milk gels. Skim milk blends with different casein to whey protein ratios (95:5, 93:7, 90:10, 85:15 and 80:20) were either not preheated or preheated at 90 °C for 10 min, and calcium chloride was added at 0–40 mmol L−1. Results suggested that the final gel strength (G′) was dependent on the concentration of added calcium chloride, ratio of casein to whey proteins, and whether the whey proteins were denatured by preheat treatment. Denatured whey proteins in preheated skim milk blends appeared to lead to two competing effects on the gel strength: reduced gel strength due to competition with casein micelles for calcium ion binding; and enhanced gel strength by participating in the gel structure through aggregation via calcium-bridging, hydrophobic interactions, and disulphide bonding.
- Subjects :
- Whey protein
animal structures
Chromatography
food.ingredient
Chemistry
0402 animal and dairy science
food and beverages
chemistry.chemical_element
04 agricultural and veterinary sciences
Calcium
040401 food science
040201 dairy & animal science
Applied Microbiology and Biotechnology
Casein micelles
Hydrophobic effect
fluids and secretions
0404 agricultural biotechnology
food
Rheology
Casein
Skimmed milk
Calcium ion binding
Food Science
Subjects
Details
- ISSN :
- 09586946
- Volume :
- 113
- Database :
- OpenAIRE
- Journal :
- International Dairy Journal
- Accession number :
- edsair.doi...........5fb078de5e790ac2a09c06b3b8e99e27