Abstract
In order to study the effective utilization of whey protein, the effects of protein contentration, pH value and calcium chloride addition on physical properties (hardness, breaking energy and elastic modulus) of heat-induced whey protein isoltate (WPI) gel were investigated using a rheometer.
The results obtained were summarized as follows : (1) Heat-induced gel of pH - unadjusted WPI could not be formed even at 10% protein concentration by heating at 90℃ for 30 min. (2) When the pH of WPI was adjusted to the range of 5.5 to 8.0, WPI formed firm heat-induced gel at pH 5.5 and 6.0. (3) When the pH of WPI was adjusted to 6.0, the highest value of physical properties of heat-induced gel was obtained at 8 % protein concentration. (4) When the pH of WPI was adjusted to 6.0, and 2 or 5mM CaCl2 to the WPI was added, more favorable heat-induced gel was formed. (5) It was suggested from the results obtained that heat-induced WPI gel having desirable physical properties in meat-product making was formed by an adequate combination of both pH adjustment and CaCl2 addition as well as a proper concentration of WPI.
