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Determination of tensile strength of gels prepared from fractionated whey proteins

Published online by Cambridge University Press:  01 June 2009

Keith R. Langley ,
David Millard  and
E. William Evans
Keith R. Langley
Affiliation:
AFRC Food Research Institute (University of Reading), Shinfield, Reading RG2 9AT, UK
David Millard
Affiliation:
AFRC Food Research Institute (University of Reading), Shinfield, Reading RG2 9AT, UK
E. William Evans
Affiliation:
AFRC Food Research Institute (University of Reading), Shinfield, Reading RG2 9AT, UK
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Summary

A novel method for measuring tensile strength of heat-setting gels is described and is applied to whey protein gels. Contributions made by β-lactoglobulin and α-lactalbumin individually to the tensile strength of the gel are calculated. The tensile strength can be found from power law equations related to concentration of α-lactalbumin and β-lactoglobulin in whey protein mixtures.

Type
Original Articles
Information
Journal of Dairy Research , Volume 53 , Issue 2 , May 1986 , pp. 285 - 292
Copyright
Copyright © Proprietors of Journal of Dairy Research 1986

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References

REFERENCES

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