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- Simons, J.W.F.A., et al. Show all 4 Authors
- Journal of agricultural and food chemistry 2002 v.50 no.16 pp. 4682-4689
- gelation; cold; pH; whey; protein isolates; isoelectric point; chemical reactions; acidity; physicochemical properties; crosslinking; electrostatic interactions; beta-lactoglobulin
- ... pH-Induced cold gelation of whey proteins is a two-step process. After protein aggregates have been prepared by heat treatment, gelation is established at ambient temperature by gradually lowering the pH. To demonstrate the importance of electrostatic interactions between aggregates during this latter process, beta-lactoglobulin aggregates with a decreased iso-electric point were prepared via succ ...