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Gelification of whey proteins in the presence of sucrose. II. Biochemical studies

, : Gelification of whey proteins in the presence of sucrose. II. Biochemical studies. Lait 59(581/582): 34-45

A mixture of 5% whey proteins (containing 87 mM Ca2+) was heated under pressure (0.5 bar) for 5 min. The firmness of the gel produced was reduced by addition of >50 mM EDTA, sodium oxalate or sodium citrate; the effect was most marked with EDTA which, at 250 mM, prevented gel formation. Addition of Ca2+ restored gel firmness. Heat treatment reduced the number of free -SH groups in the whey proteins and there was a corresponding increase in -S-S- bonds.


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