CAJ | 학술논문

本实验主要研究凝胶温度和CaCl_2浓度对乳清蛋白冷凝胶的影响.结果表明:较低的凝胶温度和增加CaCl_2浓度能够致使乳清蛋白形成清亮的凝胶;在0、10、20℃凝胶温度条件下,增加CaCl_2浓度使得凝胶硬度有所增加;乳清蛋白凝胶的持水性在凝胶温度为0、10℃,CaCl_2浓度为20、40mmol/L时受剑影响;除了0℃和20mmol/LCaCl_2条件下,低温能够使乳清蛋白形成较高的凝胶硬度和持水性.凝胶温度和CaCl_2浓度是影响乳清蛋白冷凝胶的关键因素.
본실험주요연구응효온도화CaCl_2농도대유청단백냉응효적영향.결과표명:교저적응효온도화증가CaCl_2농도능구치사유청단백형성청량적응효;재0、10、20℃응효온도조건하,증가CaCl_2농도사득응효경도유소증가;유청단백응효적지수성재응효온도위0、10℃,CaCl_2농도위20、40mmol/L시수검영향;제료0℃화20mmol/LCaCl_2조건하,저온능구사유청단백형성교고적응효경도화지수성.응효온도화CaCl_2농도시영향유청단백냉응효적관건인소.
This study was designed to examine effects of gelation temperature and CaCl_2 level on Ca~(2+)-induced cold gelation of whey protein. Results showed that low gelation temperature and increased CaCl_2 concentration were in favor of the formation of clear gel. Gels formed at 0, 10 or 20 ℃ exhibited an increase in hardness with increasing CaCl_2 concentration. In addition, a sharp increase was observed in the water-holding capacity of gels formed at 0 or 10 ℃ when the CaCl_2 concentration was increased from 20 to 40 mmol/L. With the exception of gels formed at 0 ℃ with 20 mmol/L CaCl_2, lower temperature resulted in higher gel strength and water-holding capacity. Therefore, temperature and CaCl_2 concentration are both key factors affecting cold gelation of whey protein.