Properties of mixed gels whey protein concentrates - honey at differents pHs

DIEGO K. YAMUL; CECILIA E. LUPANO

Santa Fe, Argentina

Congreso; 3rd Mercosur Congress on Process System Engineering / 1st Mecosur Congress on Chemical Engineering; 2001

Whey protein concentrates (WPC) are major sources of nutritional and functional ingredients for the food industry, being gelation one of the main functional properties of whey proteins. In this work the properties of mixed gels WPC-honey, prepared at pHs 3.75, 4.20 and 7.00, were studied. Water-holding capacity, colour and rheological properties of gels were measured. Results indicates that honey increases the water-holding capacity of gels at the three pHs assayed, probably because of their capacity to form hydrogen bonds. The relaxation time decreases when pH decreases and also when honey content increases, indicating viscous characteristics in these gels. On the other hand, adhesivity decreases when pH decreases but increases with honey concentration. The gel elasticity was higher in gels prepared at pH 7.00, at which interchange reactions sulphydryl/disulfide are favoured. Also, gels with honey are darker than gels without honey due to Maillard reactions.