Insolubilized Whey Protein Concentrate and/or Chicken Salt-Soluble Protein Gel Properties |
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| Authors: | B.C. BEUSCHEL J.A. PARTRIDGE D.M. SMITH |
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| Affiliation: | Authors Partridge and Smith are with the Dept. of Food Science &Human Nutrition, Michigan State Univ., East Lansing, Ml 48824-1224. Author Beuschel is with Oscar Mayer Foods Corp., Madison, WI. |
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| Abstract: | ![]()
Properties of gels prepared from five whey protein concentrates (WPC) with protein solubilities ranging from 27.5% to 98.1% in 0.1M NaCl, pH 7.0, chicken breast salt-soluble protein (SSP), or a combination of SSP and WPC at pH 6.0, 7.0 or 8.0 were compared. WPC did not form gels when heated to 65°C. SSP gels heated to 65°C were harder than those heated to 90°C at all pHs and hardness decreased as pH was increased. Hardness of combination gels heated to 65°C increased as WPC solubility decreased at all pHs; however, the opposite trend was observed at 90°C. Combination gels of the same WPC solubility at 65°C were more deformable than those heated to 90°C. |
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| Keywords: | whey protein chicken gels solubilized |
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