Functional Properties of Whey Proteins in Forming Networks

摘要

Gel formation is one of the most important functionalities of whey proteins. The network structures formed in protein gelation contribute to the appearance, texture, water-holding and flavor delivery of the gel. Gel networks are classified as fine-stranded, particulate or mixed structures. In general, fine-stranded gels are transparent or translucent and have high water-holding properties, whereas particulate gels are opaque and have lower water-holding properties. Fine-stranded gels are formed when aggregation produces network strands with diameters representing one to several molecular diameters. Particulate gels are formed when there is aggregation prior to denaturation, or the aggregation of denatured molecules produces dispersed protein clusters with diameters 100-1000 times molecular diameters. Particulate gel networks appear to be formed from secondary aggregation of these clusters. The type of gel network formed is determined by pH, solutes and kinetics of gelation.