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首页> 外文期刊>International Journal of Dairy Technology >Effect of gelation factors on the formation and characteristics of protease-induced whey protein gel.
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Effect of gelation factors on the formation and characteristics of protease-induced whey protein gel.

机译：胶凝因子对蛋白酶诱导的乳清蛋白凝胶形成和特性的影响。

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摘要

Whey protein gel formed at 10% (w/v) whey protein concentration, 0.5% E/S, pH 7.0, 55 degrees C and 2.5 mM CaCl2 concentration had an average particle size of 23.46 mum, hardness of 0.46, cohesiveness of 0.13 and adhesiveness of 1.40, and the gel showed semisolid, smooth and creamy texture. There were no distinct changes in gel textural properties after heating at 80 and 90 degrees C for 5 min, respectively, or being kept at 4 degrees C for 1 month. The textural properties of the gel showed no significant difference after its pH was adjusted to 4.5, 5.5 and 7.5 compared with that of pH 6.5 (control gel). However, the average particle size significantly increased after being adjusted to pH 4.5 and pH 5.5. Transmission electron micrographs showed that protease-induced gel possessed much looser aggregate structure compared with heat-induced compact gel, which may give support to its potential application in low-fat foods that no need of extensive heating
机译：在10％（w / v）乳清蛋白浓度，0.5％E / S，pH 7.0、55摄氏度和2.5 mM CaCl 2 浓度下形成的乳清蛋白凝胶的平均粒径为23.46微米，硬度为0.46，内聚性为0.13，粘附性为1.40，凝胶显示半固体，光滑和奶油状质地。分别在80和90摄氏度下加热5分钟，或在4摄氏度下保持1个月后，凝胶质地特性没有明显变化。与pH 6.5（对照凝胶）相比，将其pH值调节至4.5、5.5和7.5后，凝胶的质地特性无明显差异。然而，在将pH调节至pH 4.5和pH 5.5之后，平均粒径显着增加。透射电子显微照片显示，蛋白酶诱导的凝胶与热诱导的致密凝胶相比，具有更松散的聚集结构，这可能支持其在无需大量加热的低脂食品中的潜在应用

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