Effect of protein concentration on whey protein gels obtained by a two-stage heating process

Abstract

 The influence of protein concentration on the properties of gels obtained by a two-stage heating process was determined. In the first stage, whey protein dispersion (3–10%) was heated at pH 8.0, and in the second stage it was diluted to 3% protein, adjusted to pH 7.0 and heated again. Increased protein concentration in the first stage of polymerization resulted in the gels obtained in the second stage having a lower phase angle, increased storage modulus and increased hardness. Increased protein concentration also resulted in gels with an increased optical density, which suggests thathigher protein concentration leads to more and larger aggregates. Gels obtained from dispersions preheated at a higher protein concentration had higher permeability coefficient (B _gel) values. The increase in B _gel suggests that the higher protein concentration increased the size of the aggregates, which in a second stage of heating formed a gel matrix with a larger pore size.