Optimizing Preparation Conditions for Heat‐denatured Whey Protein Solutions to be Used as Cold‐gelling Ingredients

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Abstract
Heat‐denatured whey protein solutions are used to make ingredients that gel at low temperatures. This study examines the influence of holding temperature (65 to 90°C), holding time (5 to 30 min), protein concentration (2 to 12 wt%) and pH (3 to 8) on the rheology and appearance of heat‐denatured whey protein solutions. The optimum preparation conditions required to produce non‐gelled transparent solutions of heat‐denatured proteins were established. The rate of cold‐gelation after the addition of 200 mM NaCl to the heat‐denatured whey protein solutions increased as their initial viscosity increased. It was possible to produce gels with different cold‐gelling characteristics by altering the thermal preparation conditions.