Gelation of hydrolysates of a whey protein isolate induced by heat, protease, salts and acid

Z. Y. Ju, Arun Kilara

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

Hydrolysis of a whey protein isolate solution (21%) by a protease from Bacillus licheniformis (BLP) resulted in protein aggregation (45°C, pH 7.0). The aggregation was monitored by spectrophotometry, dynamic light scattering, and electron microscopy. Additions of CaCl2 (40 mM), NaCl (200 mM) or glucono-delta-lactone (GDL, pH 5.0) to the turbid hydrolysates led to rapid gelation. Heating (80°C, 30 min) or further BLP (1% enzyme: substrate ratio) treatment also gelled the hydrolysates. The hardness of the gels varied with the size of the aggregates (66-490 nm). The heat-induced gel showed the highest hardness and adhesiveness, but the lowest cohesiveness (p < 0.05). The salt-induced gels were the most cohesive (P < 0.05). The heat-, GDL, and BLP-induced gels were microstructurally composed of irregular aggregates similar in shape and size (~200 nm) to those in the parent hydrolysate, while the micrographs of salt-induced gels showed larger (~300 nm) and regular aggregates.

Original languageEnglish (US)
Pages (from-to)303-309
Number of pages7
JournalInternational Dairy Journal
Volume8
Issue number4
DOIs
StatePublished - Apr 1 1998

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whey protein isolate
gelation
hydrolysates
Peptide Hydrolases
proteinases
Salts
Hot Temperature
Gels
gels
salts
heat
protein aggregates
Acids
acids
Hardness
hardness
gluconolactone
Adhesiveness
Bacillus licheniformis
enzyme substrates

All Science Journal Classification (ASJC) codes

  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

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title = "Gelation of hydrolysates of a whey protein isolate induced by heat, protease, salts and acid",
abstract = "Hydrolysis of a whey protein isolate solution (21{\%}) by a protease from Bacillus licheniformis (BLP) resulted in protein aggregation (45°C, pH 7.0). The aggregation was monitored by spectrophotometry, dynamic light scattering, and electron microscopy. Additions of CaCl2 (40 mM), NaCl (200 mM) or glucono-delta-lactone (GDL, pH 5.0) to the turbid hydrolysates led to rapid gelation. Heating (80°C, 30 min) or further BLP (1{\%} enzyme: substrate ratio) treatment also gelled the hydrolysates. The hardness of the gels varied with the size of the aggregates (66-490 nm). The heat-induced gel showed the highest hardness and adhesiveness, but the lowest cohesiveness (p < 0.05). The salt-induced gels were the most cohesive (P < 0.05). The heat-, GDL, and BLP-induced gels were microstructurally composed of irregular aggregates similar in shape and size (~200 nm) to those in the parent hydrolysate, while the micrographs of salt-induced gels showed larger (~300 nm) and regular aggregates.",
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Gelation of hydrolysates of a whey protein isolate induced by heat, protease, salts and acid. / Ju, Z. Y.; Kilara, Arun.

In: International Dairy Journal, Vol. 8, No. 4, 01.04.1998, p. 303-309.

Research output: Contribution to journalArticle

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