Effect of gelling temperature and calcium chloride concentration on rheological and microstructural properties of acid‐induced gels of milk protein concentrates

摘要

Milk protein concentrates (MPCs) serve as novel functional ingredients in the foodindustry and, in addition, are highly nutritional. The aim of this study is to evaluatethe effects of two different concentration methods, namely nanofiltration and evaporation,on MPC gel properties. In this research, the MPC gels were produced usingglucono‐δ‐lactone (GDL) as the acidifier, at different temperatures (25, 30, 35, 40,and 45 ℃) and CaCl_2 (between 5 and 30 mmol/L). The dependence properties of theMPC gels were observed, including storage modulus (G′), loss tangent (tan δ), firmnessand microstructure. Measured at the same level of temperature and CaCl_2, EPMPCproduced higher firmness and G′ value compared to NF‐MPC. Also, EP‐MPCexhibited a more homogeneous, branched microstructure of gel network than NFMPC.These results indicated that EP‐MPC has superior gel properties compared toNF‐MPC, which contribute comprehensive information to improve decisions regardingconcentrations in the production of MPC gels.