Mechanisms of calcium-induced cold gelation of whey protein isolate.

摘要

This thesis is an investigation of the mechanisms involved in ;The Flory-Stockmayer polyfunctional approach was used to show that increasing ;Electrostatic forces appeared to be more important than covalent or hydrophobic interactions in determining how the network was formed, particularly within the temperature range of ;Potential application of WPI cold-set gelation in a meat system was also investigated. Substituting pre-heated WPI suspensions (2-4%) in a chicken meat batter showed a positive effect on WHC, cook loss and rheological properties when (NaCl) was kept at ;This thesis further clarified the aggregation/gelation mechanisms of mixed-protein systems which can be produced under commercial processing conditions. The work also attempted to elucidate the role of a divalent sa i.e., calcium, in determining the mechanisms of WPI cold gelation.