Gelation of whey protein concentrate-cassava starch in acidic conditions.
Whey protein concentrate (WPC)-cassava starch (CS) gels were prepared by heating WPC-CS dispersions (0-12.5% protein-0-4.2% starch, w/w; pH 3.75 and 4.2). Gels were characterized by measures of water-holding capacity (WHC), estimation of the relative size and/or density distribution of the gel particles, and light microscopy. Differential scanning calorimetry (DSC) of WPC-CS dispersions was also performed. Results show that CS increased the WHC of gels. Mixed gels presented separate zones of gelatinized starch and aggregated protein and a higher proportion of large/high-density particles. DSC assays showed that starch gelatinization preceded protein denaturation during heating. Starch gelatinization shifted to higher temperatures in dispersions containing WPC, due to the presence of whey proteins, lactose, and calcium.
Lupano
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Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CONICET, 47 y 116, 1900 La Plata, Argentina. mcanon@isis.unlp.edu.ar
González
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D005782:Gels; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D002365:Manihot; D008894:Milk Proteins / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D000067816:Whey Proteins
D005782:Gels; D008894:Milk Proteins; D000067816:Whey Proteins; D013213:Starch