Alkali cold gelation of whey proteins. Part II: Protein concentration.
The effect of the whey protein isolate (WPI) concentration on the sol-gel-sol transition in alkali cold gelation was investigated at pH 11.6-13 using oscillatory rheometry. The elastic modulus increases quickly with time to reach a local maximum (G'max), followed by a degelation step where the modulus decreases to a minimum value (G'min). Depending on the pH, a second gelation step will occur. At the end of the first gelation step around G'max, the system fulfilled the Winter-Chambon criterion of gelation. The analysis of the maximum moduli with the protein concentration shows that (i) there is a percolation concentration above which an elastic response is observed (approximately 6.8 wt %); (ii) there are two concentration regimes for G''max and G''max above this concentration, where we have considered power-law and percolation equations; (iii) there is a crossover concentration between the two regimes (at approximately 8 wt %) for both G'max and G''max when both moduli are equal, and this value is constant under all conditions tested (G'max=G''max approximately 4 Pa). Therefore, alkali cold gelation is better represented using two concentrations regimes than one, as observed for other biopolymers.
Mercadé-Prieto
Ruben
R
Biological Systems Engineering, University of WisconsinMadison, 460 Henry Mall, Madison, Wisconsin 53706, USA. rubenmp@cantab.net
Gunasekaran
Sundaram
S
D005782:Gels / Q000737:chemistry; D006046:Gold / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D008894:Milk Proteins / Q000737:chemistry*; D044367:Phase Transition; D012972:Sodium Hydroxide / Q000737:chemistry*; D000067816:Whey Proteins
D005782:Gels; D008894:Milk Proteins; D000067816:Whey Proteins; D012972:Sodium Hydroxide; D006046:Gold