TY  - JOUR
T1  - Rheological Properties on Acidification of Whey Protein Isolate as Affected by Complex Coacervate Formation with  -carrageenan
AU - , John S. Mounsey 
JO  - Research Journal of Dairy Sciences
VL  - 2
IS  - 2
SP  - 30
EP  - 34
PY  - 2008
DA  - 2001/08/19
SN  - 1993-5277
DO  - rjdsci.2008.30.34
UR  - https://makhillpublications.co/view-article.php?doi=rjdsci.2008.30.34
KW  - Whey Protein Isolate (WPI)
KW  -к-carrageenan
KW  -acid gelation
KW  -complex coacervates
AB  - Protein-polysaccharide mixtures are used to enhance the texture of dairy products. This study was undertaken to examine the aggregation and gelation of 1% (protein basis) preheated (80°C for 30 min) Whey Protein Isolate (WPI) on acidification in the pH range 3.0-7.0 and characterise the acid gelling properties of complex coacervates formed between WPI and 0.5%  к-carrageenan. The particle size of preheated WPI increased from 47.7 nm at pH 7 to a peak of 1031 nm at pH 4.75 before decreasing at lower pH values. On acidification using Glucono Delta-Lactone (GDL), preheated WPI commenced gelation at pH 6, had a peak in storage modulus of 71.9 Pa at pH 4.75 before weakening considerably at lower pH values. The zeta potential of  the  preheated  WPI  went  from -40 mV at  pH 7.0 to +35.1mV at pH 3.5. The unheated  1% WPI and 0.5%  к-carrageenan mixture formed a gel at pH ~ 6.0, which continued to increase in strength on acidification reaching a G` of 267 Pa at pH 3.5. Results showed the formation of complex coacervates can enhance the acid gelation properties of WPI without the requirement of a preheating step for the WPI.
ER  -