Aggregation Induced by Calcium Chloride and Subsequent Thermal Gelation of Whey Protein Isolate

Z. Y. Ju, Arun Kilara

Research output: Contribution to journalArticle

48 Citations (Scopus)

Abstract

The aggregation of whey proteins that was induced by CaCl2 was investigated by measuring turbidity and aggregate size. The effect of the aggregation on thermal gelation was determined by measuring gel hardness. Standard conditions were set at 10% whey protein solution, 20 mM CaCl2, and 45°C in order to observe the influence of different variable levels on the aggregation. The addition of 20 mM CaCl2 to a 10% whey protein isolate solution resulted in a continuous increase in turbidity during 5 h of incubation at room temperature (21°C). As expected, an increase in temperature (21 to 45°C) or CaCl2 concentration (5 to 50 mM) increased the rate and extent of the aggregation. Stable colloidal aggregates were formed with 10 to 30 mM CaCl2. An increase in protein concentration from 5 to 20% remarkably reduced the rate and extent of the aggregation during the 5-h incubation. The aggregation was dependent on the weight ratio of CaCl2 to whey proteins. Aggregation induced by CaCl2 before heat-induced gelation greatly affected the hardness of the gels that were formed by heat treatment (80°C for 30 min). The formation of the hardest gels required the optimal extent of aggregation or aggregate size.

Original languageEnglish (US)
Pages (from-to)925-931
Number of pages7
JournalJournal of Dairy Science
Volume81
Issue number4
DOIs
StatePublished - Jan 1 1998

Fingerprint

Calcium Chloride
whey protein isolate
gelation
calcium chloride
Hot Temperature
heat
Gels
Hardness
protein aggregates
whey protein
gels
Temperature
turbidity
hardness
Weights and Measures
Whey Proteins
ambient temperature
heat treatment
Proteins

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology
  • Genetics

Cite this

@article{aaad1ef13f314d61a40250a2091abf06,
title = "Aggregation Induced by Calcium Chloride and Subsequent Thermal Gelation of Whey Protein Isolate",
abstract = "The aggregation of whey proteins that was induced by CaCl2 was investigated by measuring turbidity and aggregate size. The effect of the aggregation on thermal gelation was determined by measuring gel hardness. Standard conditions were set at 10{\%} whey protein solution, 20 mM CaCl2, and 45°C in order to observe the influence of different variable levels on the aggregation. The addition of 20 mM CaCl2 to a 10{\%} whey protein isolate solution resulted in a continuous increase in turbidity during 5 h of incubation at room temperature (21°C). As expected, an increase in temperature (21 to 45°C) or CaCl2 concentration (5 to 50 mM) increased the rate and extent of the aggregation. Stable colloidal aggregates were formed with 10 to 30 mM CaCl2. An increase in protein concentration from 5 to 20{\%} remarkably reduced the rate and extent of the aggregation during the 5-h incubation. The aggregation was dependent on the weight ratio of CaCl2 to whey proteins. Aggregation induced by CaCl2 before heat-induced gelation greatly affected the hardness of the gels that were formed by heat treatment (80°C for 30 min). The formation of the hardest gels required the optimal extent of aggregation or aggregate size.",
author = "Ju, {Z. Y.} and Arun Kilara",
year = "1998",
month = "1",
day = "1",
doi = "10.3168/jds.S0022-0302(98)75652-8",
language = "English (US)",
volume = "81",
pages = "925--931",
journal = "Journal of Dairy Science",
issn = "0022-0302",
publisher = "Elsevier Limited",
number = "4",

}

Aggregation Induced by Calcium Chloride and Subsequent Thermal Gelation of Whey Protein Isolate. / Ju, Z. Y.; Kilara, Arun.

In: Journal of Dairy Science, Vol. 81, No. 4, 01.01.1998, p. 925-931.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Aggregation Induced by Calcium Chloride and Subsequent Thermal Gelation of Whey Protein Isolate

AU - Ju, Z. Y.

AU - Kilara, Arun

PY - 1998/1/1

Y1 - 1998/1/1

N2 - The aggregation of whey proteins that was induced by CaCl2 was investigated by measuring turbidity and aggregate size. The effect of the aggregation on thermal gelation was determined by measuring gel hardness. Standard conditions were set at 10% whey protein solution, 20 mM CaCl2, and 45°C in order to observe the influence of different variable levels on the aggregation. The addition of 20 mM CaCl2 to a 10% whey protein isolate solution resulted in a continuous increase in turbidity during 5 h of incubation at room temperature (21°C). As expected, an increase in temperature (21 to 45°C) or CaCl2 concentration (5 to 50 mM) increased the rate and extent of the aggregation. Stable colloidal aggregates were formed with 10 to 30 mM CaCl2. An increase in protein concentration from 5 to 20% remarkably reduced the rate and extent of the aggregation during the 5-h incubation. The aggregation was dependent on the weight ratio of CaCl2 to whey proteins. Aggregation induced by CaCl2 before heat-induced gelation greatly affected the hardness of the gels that were formed by heat treatment (80°C for 30 min). The formation of the hardest gels required the optimal extent of aggregation or aggregate size.

AB - The aggregation of whey proteins that was induced by CaCl2 was investigated by measuring turbidity and aggregate size. The effect of the aggregation on thermal gelation was determined by measuring gel hardness. Standard conditions were set at 10% whey protein solution, 20 mM CaCl2, and 45°C in order to observe the influence of different variable levels on the aggregation. The addition of 20 mM CaCl2 to a 10% whey protein isolate solution resulted in a continuous increase in turbidity during 5 h of incubation at room temperature (21°C). As expected, an increase in temperature (21 to 45°C) or CaCl2 concentration (5 to 50 mM) increased the rate and extent of the aggregation. Stable colloidal aggregates were formed with 10 to 30 mM CaCl2. An increase in protein concentration from 5 to 20% remarkably reduced the rate and extent of the aggregation during the 5-h incubation. The aggregation was dependent on the weight ratio of CaCl2 to whey proteins. Aggregation induced by CaCl2 before heat-induced gelation greatly affected the hardness of the gels that were formed by heat treatment (80°C for 30 min). The formation of the hardest gels required the optimal extent of aggregation or aggregate size.

UR - http://www.scopus.com/inward/record.url?scp=0348229449&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0348229449&partnerID=8YFLogxK

U2 - 10.3168/jds.S0022-0302(98)75652-8

DO - 10.3168/jds.S0022-0302(98)75652-8

M3 - Article

VL - 81

SP - 925

EP - 931

JO - Journal of Dairy Science

JF - Journal of Dairy Science

SN - 0022-0302

IS - 4

ER -