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Research Article

ScienceAsia 24 (1998): 091-100 |doi: 10.2306/scienceasia1513-1874.1998.24.091

EFFECT OF CACl2 ON VISCOELASTIC PROPERTIES AND MICROSTRUCTURE OF CALCIUM-INDUCED COLD-SET WHEY PROTEIN ISOLATE GELS

P. HONGSPRABHASa AND S. BARBUTb

ABSTRACT: The role of CaCI2 concentration on viscoelastic properties and microstructure of Ca2+-induced cold-set whey protein isolate gels (containing 10% protein w/v, pH 7) was investigated. An increase in [CaCI2] from 10 to 120 mM increased shear stress at failure and decreased shear strain. Asymptotic residual modulus in stress relaxation test suggested that gels containing high CaCI2 behave like solid more than gels containing lower CaCI2. Scanning and transmission electron micro$raphs revealed that gels containing higher [CaCI2] had larger aggregate size and more porous than gels containing lower CaCI2.

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a Division of Food Science and Nutrition, Faculty of Science, Srinakharinwirot University, Bangkok 10110, Thailand.
b Department of Food Science, University of Guelph, Guelph, Canada N1G 2W1

Received March 31, 1998