离子强度和温度对乳清蛋白凝胶的影响

本实验主要研究凝胶温度和CaCl2 浓度对乳清蛋白冷凝胶的影响。结果表明：较低的凝胶温度和增加CaCl2浓度能够致使乳清蛋白形成清亮的凝胶；在0、10、20℃凝胶温度条件下，增加CaCl2 浓度使得凝胶硬度有所增加；乳清蛋白凝胶的持水性在凝胶温度为0、10℃，CaCl2 浓度为20、40mmol/L 时受到影响；除了0℃ 和20mmol/LCaCl2 条件下，低温能够使乳清蛋白形成较高的凝胶硬度和持水性。凝胶温度和CaCl2 浓度是影响乳清蛋白冷凝胶的关键因素。

Effects of Ionic Strength and Temperature on Whey Protein Gelation

This study was designed to examine effects of gelation temperature and CaCl2 level on Ca2+-induced cold gelation of whey protein. Results showed that low gelation temperature and increased CaCl2 concentration were in favor of the formation of clear gel. Gels formed at 0, 10 or 20 ℃ exhibited an increase in hardness with increasing CaCl2 concentration. In addition, a sharp increase was observed in the water-holding capacity of gels formed at 0 or 10 ℃ when the CaCl2 concentration was increased from 20 to 40 mmol/L. With the exception of gels formed at 0 ℃ with 20 mmol/L CaCl2, lower temperature resulted in higher gel strength and water-holding capacity. Therefore, temperature and CaCl2 concentration are both key factors affecting cold gelation of whey protein.