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Effect of proteose-peptone on the heat gelation of whey protein isolates

Published online by Cambridge University Press:  01 June 2009

Robyn M. Hillier  and
Gordon C. Cheeseman
Robyn M. Hillier
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Gordon C. Cheeseman
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

Whey proteins have been isolated from cheese whey by complex formation with carboxymethylcellulose. The protein preparations form stable gels and foams when reconstituted in water. A study has been made of the effect of concentration, pH and temperature on the gelling behaviour of the whey protein isolates, and the conditions necessary for a standard gelling test have been defined. Proteose-peptones (p-p) have been prepared from a whey protein isolate which showed a strong tendency to gel, and also from heated and unheated milk. The gelling behaviour of whey protein isolates, which showed either no tendency or a strong tendency to gel, has been studied in the presence and absence of added p-p. The quantities added varied from 0·05 mg isolated from unheated milk to 15 mg from heated milk. No change in gelling time was observed, and it was concluded that p-p were not responsible for the gelling behaviour exhibited by whey protein isolates.

Type
Original Articles
Information
Journal of Dairy Research , Volume 46 , Issue 1 , January 1979 , pp. 113 - 120
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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