ŻYWNOŚĆ. Nauka. Technologia. Jakość, 2004, 1 (38), 41 -  54

HALINA GAMBUŚ, RAFAŁ ZIOBRO, TOMASZ JANKOWSKI, DOROTA GUMUL, MIECZYSŁAW PAŁASIŃSKI

GELATION OF WHEY PRODUCTS

S u m m a r y

        The objective of this project was to investigate the gelling ability of several whey products: powdered whey and whey protein concentrates with different protein content. Dispersions of different protein concentration (4, 6, 8 and 10%) were made, heated from a temperature of 25⁰C to 85^oC, and cooled to 25^oC. Rheological properties were investigated using a ‘Haake RS300’ dynamic rheometer in an oscillatory mode. Rheological modules, phase angle, and loss tangent were registered. Frequency sweeps were performed at 85^oC and 25^oC. For all investigated products, the storage modules increased when their samples were cooled. The frequency sweep at 25^oC revealed that gels were formed. The best gelling performance was stated for the whey protein concentrate containing respectively: 65.3% of proteins and 5.9% of mineral salts. Among all investigated products, this particular composition seems to be the most optimal one to enable forming gel.

Key words: protein, whey, WPC gel, rheology