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Heat-induced gelation of individual whey proteins a dynamic rheological study

Paulsson, Marie LU orcid ; Hegg, Per-Olof and Castberg, Helge B. (1986) In Journal of Food Science 51(1). p.87-90
Abstract
Heat-induced gelation of the bovine whey proteins [serum albumin (BSA), β-lactoglobulin (β-Lg) and α-lactalbumin (α-La)] has been studied individually and in mixture at different conditions by a dynamic rheological method. Values in the shear stiffness modulus (/G*/) appeared on heating at low protein concentration for BSA (∼2%) and at intermediate concentration for β-Lg (∼ 5%). α-La did not form a heat-induced gel of concentrations up to 20% (w/v). The ratio of viscous to elastic properties (loss factor) at maximum possible measuring temperature was below 0.07 for the BSA gels and 0.1–0.3 for the β-Lg gels. The temperature of gelation was highly dependent on pH. In mixture one protein could not be exchange for another without changing the... (More)
Heat-induced gelation of the bovine whey proteins [serum albumin (BSA), β-lactoglobulin (β-Lg) and α-lactalbumin (α-La)] has been studied individually and in mixture at different conditions by a dynamic rheological method. Values in the shear stiffness modulus (/G*/) appeared on heating at low protein concentration for BSA (∼2%) and at intermediate concentration for β-Lg (∼ 5%). α-La did not form a heat-induced gel of concentrations up to 20% (w/v). The ratio of viscous to elastic properties (loss factor) at maximum possible measuring temperature was below 0.07 for the BSA gels and 0.1–0.3 for the β-Lg gels. The temperature of gelation was highly dependent on pH. In mixture one protein could not be exchange for another without changing the gelation behavior of the mixture. (Less)
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author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Food Science
volume
51
issue
1
pages
4 pages
publisher
Wiley-Blackwell
external identifiers
  • scopus:84861747292
ISSN
0022-1147
DOI
10.1111/j.1365-2621.1986.tb10842.x
language
English
LU publication?
yes
id
a84d64c7-a114-4a51-b4ac-96700e0f6383
date added to LUP
2025-09-19 10:48:01
date last changed
2025-10-14 10:01:55
@article{a84d64c7-a114-4a51-b4ac-96700e0f6383,
  abstract     = {{Heat-induced gelation of the bovine whey proteins [serum albumin (BSA), β-lactoglobulin (β-Lg) and α-lactalbumin (α-La)] has been studied individually and in mixture at different conditions by a dynamic rheological method. Values in the shear stiffness modulus (/G*/) appeared on heating at low protein concentration for BSA (∼2%) and at intermediate concentration for β-Lg (∼ 5%). α-La did not form a heat-induced gel of concentrations up to 20% (w/v). The ratio of viscous to elastic properties (loss factor) at maximum possible measuring temperature was below 0.07 for the BSA gels and 0.1–0.3 for the β-Lg gels. The temperature of gelation was highly dependent on pH. In mixture one protein could not be exchange for another without changing the gelation behavior of the mixture.}},
  author       = {{Paulsson, Marie and Hegg, Per-Olof and Castberg, Helge B.}},
  issn         = {{0022-1147}},
  language     = {{eng}},
  number       = {{1}},
  pages        = {{87--90}},
  publisher    = {{Wiley-Blackwell}},
  series       = {{Journal of Food Science}},
  title        = {{Heat-induced gelation of individual whey proteins a dynamic rheological study}},
  url          = {{http://dx.doi.org/10.1111/j.1365-2621.1986.tb10842.x}},
  doi          = {{10.1111/j.1365-2621.1986.tb10842.x}},
  volume       = {{51}},
  year         = {{1986}},
}