Bordenave-Juchereau Stéphanie, Almeida Bruno, Piot Jean-Marie, Sannier Frédéric
Laboratoire de Biotechnologies et de Chimie Bio-organique, CNRS FRE 2766, UFR Sciences, Batiment Marie Curie, Avenue Michel Crepeau, La Rochelle, France.
J Dairy Res. 2005 Feb;72(1):34-8. doi: 10.1017/s0022029904000482.
The influence of pH (4.5-6.5), sodium chloride content (125-375 mM), calcium chloride content (10-30 mM), protein concentration (70-90 g/l) and lactose content on the gel hardness of goat whey protein concentrate (GWPC) in relation to the origin of the acid whey (raw or pasteurized milk) was studied using a factorial design. Gels were obtained after heat treatment (90 degrees C, 30 min). Gel hardness was measured using texture analyser. Only protein concentration and pH were found to have a statistically significant effect on the gel hardness. An increase in the protein concentration resulted in an increase in the gel hardness. GWPC containing 800g/kg protein formed gels with a hardness maximum at the pHi, whereas GWPC containing 300 g/kg protein did not form true gels. Whey from pasteurized milk formed softer gels than whey from raw milk. A high lactose content (approximately 360 g/kg) also reduced the gelation performance of GWPC.
采用析因设计研究了pH值（4.5 - 6.5）、氯化钠含量（125 - 375 mM）、氯化钙含量（10 - 30 mM）、蛋白质浓度（70 - 90 g/l）和乳糖含量对山羊乳清浓缩蛋白（GWPC）凝胶硬度的影响，该影响与酸乳清的来源（生乳或巴氏杀菌乳）有关。凝胶在热处理（90℃，30分钟）后获得。使用质构分析仪测量凝胶硬度。结果发现，只有蛋白质浓度和pH值对凝胶硬度有统计学上的显著影响。蛋白质浓度的增加导致凝胶硬度增加。含有800g/kg蛋白质的GWPC在pH值为i时形成硬度最大的凝胶，而含有300 g/kg蛋白质的GWPC则未形成真正的凝胶。巴氏杀菌乳的乳清形成的凝胶比生乳的乳清形成的凝胶更软。高乳糖含量（约360 g/kg）也会降低GWPC的凝胶性能。
