Protease-Induced Aggregation and Gelation of Whey Proteins |
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Authors: | J OTTE ZY JU M FÆRGEMAND S B LOMHOLT KB QVIST |
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Affiliation: | The authors are affiliated with the Dept. of Dairy &Food Science, The Royal Veterinary &Agricultural Univ., Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Address inquiries to Dr. J. Otte. |
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Abstract: | Aggregation and gelation of whey proteins induced by a specific protease from Bacillus licheniformis was revealed by turbidimetry, size exclusion chromatography, dynamic light scattering and rheology. The microstructure of the gel was examined by transmission electron microscopy. During incubation of 12% whey protein isolate solutions at 40°C and pH 7, the major whey proteins were partly hydrolyzed and the solution gradually became turbid due to formation of aggregates of increasing size. The viscosity of the hydrolysate simultaneously increased and eventually a gel formed. The gel had a particulate type of microstructure. We hypothesized that the aggregates forming the gel were held together by noncovalent interactions. |
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Keywords: | whey proteins proteolysis aggregation gelation micro-structure |
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