Studies on Available Utilization of Whey Proteins Part I. Effects of pH, Sodium Chloride and Calcium Chloride on Heat Aggregation of Whey Protein Concentrate and Whey Protein Isolate.

effect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry

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Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels

Formation and structure of whey protein heat-induced gels (100 mg mL-1) through heat treatment at 80 °C and pH modifications at three pH values of acidic (2), isoelectric (5.6) and neutral (7) were studied. The obtained results indicated that the nature of the primary gel networks was different at each pH value. The heat-induced gels produced at pH of 2 and 7, had acceptab...

Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of cheese

Influence of Acidity and Sodium Chloride on the Function Properties of Whey Protein Powder

The effectiveness of acidity and supplementation with different concentration of sodium chloride salt on function properties for whey protein powder prepared from salted and unsalted whey were investigated. The resultant whey protein powder was in a denatured form and contained about 50% protein. Whey protein powder from salted whey was generally more water soluble at any particular pH values (...

Effect of Calcium Chloride on Rheological Properties and Structure of Inulin - Whey Protein Gels

The rheological properties, structure and potential synergistic interactions of whey proteins (1-6%) and inulin (20%) in mixed gels in the presence of CaCl2 was the aim of this study. Whey proteins have a strong influence on inulin gel formation. At low concentrations (2%) whey proteins did not impair in inulin gel formation. At higher concentration (4%) whey proteins impaired inulin gelation a...