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Modification of rheological properties of whey protein isolates by limited proteolysis

โœ Scribed by Huang, X. L. ;Catignani, G. L. ;Swaisgood, H. E.

Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
392 KB
Volume
43
Category
Article
ISSN
0027-769X

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โœฆ Synopsis

Whey protein isolate (WPI) was subjected to limited tryptic hydrolysis and the effect of the limited hydrolysis on the rheological properties of WPI was examined and compared with those of untreated WPI. At 10% concentration (w/v in 50 mM TES buffer, pH 7.0, containing 50 mM NaCl), both WPI and the enzyme-treated WPI (EWPI) formed heat-induced viscoelastic gels. However, EWPI formed weaker gels (lower storage modulus) than WPI gels. Moreover, a lower gelation point (77 ยฐC) was obtained for EWPI as compared with that of WPI which gelled at 80 ยฐC only after holding 1.4 min. Thermal analysis and aggregation studies indicated that limited proteolysis resulted in

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