Rheological properties of WPI gels made by direct salt addition
Paweł Glibowski
Stanisław Mleko
Waldemar Gustaw
Ewa Chełstowska
Abstract
The effect of protein and sodium chloride was studied by analyzing the rheological and textural properties of the gel. The one-stage and two-stage heating process was used. The first step was carried out at pH 8. Disulfide bonds connected the protein molecules. In the second step carried out at pH 7 noncovalent bonds were formed. Increasing NaCl and protein concentration increased gel strength. Two-stage heating process increased gel strength at lower protein concentrations (6%) regardless of NaCl concentration. The gel was harder at low sodium chloride concentration (up to 150 mmol) regardless of protein concentration.
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