Effects of sugars on whey protein isolate gelation.
J Agric Food Chem
; 48(10): 5046-52, 2000 Oct.
Article
en En
| MEDLINE
| ID: mdl-11052776
ABSTRACT
Whey protein isolate (WPI) gels were prepared from solutions containing ribose or lactose at pH values ranging from 6 to 9. The gels with added lactose had no color development, whereas the gels with added ribose were orange/brown. Lactose stabilized the WPI to denaturation, which increased the time and temperature required for gelation, thus decreasing the fracture modulus of the gel compared to the gels with added ribose and the gels with no sugar added. Ribose, however, favored the Maillard reaction and covalent cross-linking of proteins, which increased gel fracture modulus. The decreased pH caused by the Maillard reaction in the gels containing ribose occurred after protein denaturation and gelation, thus having little if any effect on the gelation process.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Carbohidratos
/
Proteínas de la Leche
Idioma:
En
Revista:
J Agric Food Chem
Año:
2000
Tipo del documento:
Article
País de afiliación:
Estados Unidos