Changes in Gelling Behavior of Whey Protein Isolate and β-Lactoglobulin During Storage: Possible Mechanism(s) |
| |
| Authors: | D RECTOR N MATSUDOMI JE KINSELLA |
| |
| Affiliation: | Authors Rector and Kinsella are with the Institute of Food Science Cornell Univ., 115 Stocking Hall, Ithaca, NY 14953. Author Matsudomi's current address: Dept. of Agricultural Chemistry, Yamaguchi Univ., Yamaguchi 753, Japan. |
| |
| Abstract: | Dry-heat treatment of a dialyzed whey protein isolate at 80°C for 7 days resulted in a decrease in hardness (from 1.55N to 0.49N) of gels formed from a 12% solution. Partial denaturation and progressive polymerization of protein was observed. The monomeric β-lactoglobulin concentration of the whey decreased from 60.64% to 33.33%after 7 days at 80°C. The rate constants determined at 40 to 80°C were used to calculate an Arrhenius relationship for the polymerization. After one year at 25oC, 18% of monomeric β-lactoglobulin was projected to be converted to higher-molecular-weight material. The polymerization apparently did not involve disulfide cross-links. |
| |
| Keywords: | |
|
|
