pH Induced Aggregation and Weak Gel Formation of Whey Protein Polymers

Whey protein polymers were formed by heating (80 °C) a 4% (w/v) whey protein (WP) isolate dispersion at pH 8.0 for 15, 25, 35, 45, or 53 min. Dispersions were adjusted to pH 6.0, 6.5, 7.0, 7.5, or 8.0 after heating and the rheological properties were determined. Viscosity increased with increased heating time and decreased pH. At pH 7.0 and 7.5, high-viscosity dispersions with pseudoplastic and thixotropic flow behavior were formed, while weak gels were formed at pH 6.0 and 6.5. The storage (elastic) and loss (viscous) moduli of pH-induced gels increased when temperature was increased from 7 °C to 25 °C, suggesting that hydrophobic forces are responsible for gelation. Key Words: weak-gels, whey proteins, polymers, gelation, functionality