The effect of pH, thiol reagent and time on properties of urea-induced whey protein gels

Y. L. Xiong; J. E. Kinsella

doi:10.1016/S0268-005X(09)80158-6

The effect of pH, thiol reagent and time on properties of urea-induced whey protein gels

Y. L. Xiong, J. E. Kinsella

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

8 Scopus citations

Abstract

Solutions of whey protein isolate (11.0% by weight) in 6 mol/dm³ urea spontaneously formed gels at 25°C. The gelling rate increased exponentially, but the gels became less elastic and more fragile, as the pH was increased from 7 to 10. The addition of N-ethylmaleimide at <3 mmol/dm³ increased gel strength, whereas gelation was inhibited above 5 mmol/dm³. Gel strength increased by 25% during storage at 25°C for 7 days.

Original language	English
Pages (from-to)	245-248
Number of pages	4
Journal	Topics in Catalysis
Volume	4
Issue number	3
DOIs	https://doi.org/10.1016/S0268-005X(09)80158-6
State	Published - 1990

ASJC Scopus subject areas

Catalysis
General Chemistry

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10.1016/S0268-005X(09)80158-6

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abstract = "Solutions of whey protein isolate (11.0% by weight) in 6 mol/dm3 urea spontaneously formed gels at 25°C. The gelling rate increased exponentially, but the gels became less elastic and more fragile, as the pH was increased from 7 to 10. The addition of N-ethylmaleimide at <3 mmol/dm3 increased gel strength, whereas gelation was inhibited above 5 mmol/dm3. Gel strength increased by 25% during storage at 25°C for 7 days.",

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AB - Solutions of whey protein isolate (11.0% by weight) in 6 mol/dm3 urea spontaneously formed gels at 25°C. The gelling rate increased exponentially, but the gels became less elastic and more fragile, as the pH was increased from 7 to 10. The addition of N-ethylmaleimide at <3 mmol/dm3 increased gel strength, whereas gelation was inhibited above 5 mmol/dm3. Gel strength increased by 25% during storage at 25°C for 7 days.

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The effect of pH, thiol reagent and time on properties of urea-induced whey protein gels

Abstract

ASJC Scopus subject areas

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