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Influence of chelating agent EDTA on the fracture properties of whey protein gels

100%

Mleko S.

Polish Journal of Food and Nutrition Sciences

1996

tom 05

nr 4

Chelation by EDTA caused an increase in shear stress at fracture of whey protein concentrate (WPC) gels up to 50 mmol/L EDTA and decreased shear stress at fracture of whey protein isolate (WPI) gels. Because of different calcium contents, each prepared WPC/WPI suspension had different initial concentration of calcium ions. This suggests that a minimum amount of this mineral is required for optimum stress of whey protein gels. The relationship between the protein concentration and stress for non-chelated and for chelated gels fits a power law equation. Chelation by up to 50 mmol/L EDTA caused an increase in the scaling constant and a decrease in the curve constant of the power law equation applied to the WPC gels. Chelation of WPI suspensions caused a decrease in the scaling constant and increase in the curve constant up to 100 mmol/L EDTA.

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1 Polish Journal of Food and Nutrition Sciences

1 Mleko S.

1 1996

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Influence of chelating agent EDTA on the fracture properties of whey protein gels