Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/15355
ชื่อเรื่อง: Effects of N-ethylmaleimide and CaCl2 on cold gelation of whey protein isolate
ผู้แต่ง: Hongsprabhas P.
Barbut S.
Keywords: calcium addition
calcium chloride
cold gelation
dialysis
gel opacity
isolation procedure
N ethylmaleimide
polymerization
sulfhydryl 1 disulfide
whey protein
วันที่เผยแพร่: 1997
บทคัดย่อ: The combined effect of CaCl2 (10-120 mM) and N-ethylmaleimide [NEM] (0-5 mM) on colour and textural properties of Ca2+-induced cold-set whey protein isolate (WPI) gels was investigated. Raising [CaCl2] resulted in increasing gel opacity and hardness while reducing cohesiveness. In gels prepared by dialyzing against a 10mM CaCl2 solution, increasing [NEM] to 2 mM resulted in a slight increase in opacity and hardness. At > 2mM NEM, both parameters were reduced due to the lower degree of sulfhydryl-disulfide interchange reaction. Gels prepared by dialyzing against ≤30 mM CaCl2 showed an increase in opacity and a decrease in hardness as [NEM] was raised from 0 to 5 mM. These changes were likely to be related to the degree of WPI polymerization during the pre-heating stage, i.e. prior to calcium addition and gelation.
URI: https://ir.swu.ac.th/jspui/handle/123456789/15355
https://www.scopus.com/inward/record.uri?eid=2-s2.0-0031177692&doi=10.1016%2fS0963-9969%2897%2900068-9&partnerID=40&md5=ad78eef44e197ac8bcb614ac1c3efeb2
ISSN: 9639969
Appears in Collections:Scopus 1983-2021

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