Preventive Nutrition and Food Science
- Volume 2 Issue 4
- /
- Pages.281-284
- /
- 1997
- /
- 2287-1098(pISSN)
- /
- 2287-8602(eISSN)
Effects of Protein Unfolding and Soluble Aggregates Formation on the Gel Strength of Whey Proteins
- Park, Moon-Jung (Bioproducts Research Center, Yonsei University) ;
- Michael E. Mangino (Department of Food Science and Technology, The Ohio State University)
- Published : 1997.12.01
Abstract
Heat-induced gelation is an important functional property of whey proteins. Preheating of calcium reduced whey was reported to increase gel strength. 5% whey-protein solutions were preheated at pH7 and at various temperatures(60~8