Publication: Effects of N-ethylmaleimide and CaCl2 on cold gelation of whey protein isolate
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Issued Date
1997
Resource Type
File Type
application/pdf
ISSN
9639969
Other identifier(s)
2-s2.0-0031177692
Rights Holder(s)
Scopus
Bibliographic Citation
Food Research International. Vol 30, No.6 (1997), p.451-455
Suggested Citation
Hongsprabhas P., Barbut S. Effects of N-ethylmaleimide and CaCl2 on cold gelation of whey protein isolate. Food Research International. Vol 30, No.6 (1997), p.451-455. doi:10.1016/S0963-9969(97)00068-9 Retrieved from: https://hdl.handle.net/20.500.14740/7300
Author(s)
Abstract
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.