Henriques Marta, Gomes David, Pereira Carlos
Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, PT-3045-601 Coimbra, Portugal.
Research Centre for Natural Resources, Environment and Society (CERNAS), College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal.
Food Technol Biotechnol. 2017 Dec;55(4):454-463. doi: 10.17113/ftb.55.04.17.5248.
The aim of this work is to study the gelation properties of liquid whey protein concentrates (LWPC) produced by ultrafiltration (UF) as raw material for thermally induced gels intended for food applications. LWPC thermal gelation was performed using different types of LWPC (non- -defatted, defatted and diafiltered) of different protein mass fractions and pH. Most of the produced gels showed viscoelastic behaviour. Non-defatted LWPC gave stronger heat-induced gels with a more cohesive microstructure, a higher water holding capacity and also higher elastic modulus (G') and viscous modulus (G''). Gel properties were not improved in products with lower content of non-protein compounds. As expected, the increase in protein mass fraction positively influences protein interactions. However, the pH is responsible for the equilibrium between attraction and repulsion forces in the gel components that influence gel hardness and water holding capacity.
本研究旨在探讨以超滤法制备的液体乳清蛋白浓缩物（LWPC）作为热诱导凝胶的原料用于食品应用时的凝胶化特性。使用不同蛋白质质量分数和pH值的不同类型LWPC（未脱脂、脱脂和渗滤）进行LWPC热凝胶化实验。所制备的大多数凝胶表现出粘弹性行为。未脱脂的LWPC形成的热诱导凝胶更强，具有更紧密的微观结构、更高的持水能力以及更高的弹性模量（G'）和粘性模量（G''）。非蛋白质化合物含量较低的产品的凝胶特性并未得到改善。正如预期的那样，蛋白质质量分数的增加对蛋白质相互作用有积极影响。然而，pH值决定了凝胶组分中吸引力和排斥力之间的平衡，这会影响凝胶硬度和持水能力。
