The effect of ultra-high pressure on the gel properties of whey protein isolated gel

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  • 1(The Institute of Food Science, Shanxi Normal University, Linfen 041000, China)2(The School of Biological Science & Engineering, Shaanxi University of Technology, Hanzhong 723000, China)3(Tianjin University of Science and Technology, Tianjin 300457, China)

Online published: 2018-09-14

Abstract

The effects of applied pressure, holding time, protein concentration, CaCl2 and pH on properties of whey protein isolated (WPI) gel processed by ultra-high pressure (UHP) were investigated. Only treated by UHP on the condition of applied pressure≥300 MPa, holding time ≥10 min and protein concentration ≥120 g/L, would WPI pressure-induced gel be formed. And the disulfide bond was increased with time, pressure and WPI concentration. These conditions provide gels with finer structure, higher strength and yield and better water-holding capacity. Above the isoelectric point, especial for neutral environment, pressure-induced WPI gels had better gel properties, higher disulfide bond and finer structure. The CaCl2 had no changes on disulfide bond content, but can increase the gel strength by the bridge bond. Yield had negative correlation with CaCl2 concentrations. When the concentration of CaCl2 was 0.06 mol/L, water-holding capacity of WPI gel had a maximum value, but it will decrease with higher concentration of CaCl2.

Cite this article

WEI Yong-hua et al . The effect of ultra-high pressure on the gel properties of whey protein isolated gel[J]. Food and Fermentation Industries, 2018 , 44(8) : 203 -210 . DOI: 10.13995/j.cnki.11-1802/ts.015822

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