Influence of protein and mineral composition on the formation of whey protein heat-induced microgels

@inproceedings{Schmitt2011InfluenceOP,
  title={Influence of protein and mineral composition on the formation of whey protein heat-induced microgels},
  author={Christophe Schmitt and Claudine Bovay and Anne-Marie Vuilliomenet and Martine Rouvet and Lionel Bovetto},
  year={2011}
}
Abstract The aim of the present study was to investigate the effect of the initial protein and mineral composition on the formation of whey protein microgels at a protein concentration of 4 wt%. As a model system, both demineralized α-lactalbumin (α-la) and β-lactoglobulin (β-lg) were mixed at 20/80, 50/50 and 80/20 α-la/β-lg ratios and heated (85 °C, 15 min) in the pH range 5.7–6.2. Pure dispersions of α-la were not forming microgels but rather precipitates (12%) and a majority of soluble… CONTINUE READING

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