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. HONGSPRABHAS^a AND S. BARBUT^b

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.

Download PDF

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