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Investigation of the gel-forming properties of whey protein fractions

Investigation of the gel-forming properties of whey protein fractions

Christin Rauch

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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Ciencia: cuestiones generales
ISBN:
9786209704567
73,20 €
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Sobre IBD

Gels were prepared from 10% protein solutions of the whey protein fractions (α-lactalbumin, β-lactoglobulin, and the native mixture of both in a ratio of β-Lg:α-La of 70:20 in WPI) after heating to 90 °C in an un-sheared system. By varying the calcium concentration from 1:15, 1:24, 1:33, 1:42, 1:51, 1:60 and changing the pH value from 4.6 to 6.7, the gels produced in the un-sheared system were analysed for their gel properties, texture and syneresis.

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