Effects of Ca++, Mg++ and Na+ on Heat Aggregation of Whey Protein Concentrates |
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| Authors: | SUNISA VARUNSATIAN KENJI WATANABE SHIGERU HAYAKAWA RYO NAKAMURA |
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| Affiliation: | The authors are affiliated with the Faculty of Agriculture, Nagoya Univ., Nagoya 464, Japan. |
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| Abstract: | Effect of Ca++ on the heat aggregation of whey protein concentrates (WPC) was compared with that of Na+ and Mg++. On the alkaline side of the isoelectric zone, aggregation of WPC was increased by the addition of CaCl2, MgCl2 or NaCl, among which CaCl2 showed the greatest effect. The denaturation temperature of WPC determined by differential scanning calorimetry significantly decreased in the presence of CaCl2 or MgCl2, but increased slightly in the presence of NaCl. In the electrophoretic patterns of heated WPC, the most sensitive protein to Ca++ was β-lactoglobulin. |
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