Works (1)
Updated: July 5th, 2023 16:01
2000 journal article
Effects of sugars on whey protein isolate gelation
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(10), 5046–5052.
author keywords: whey protein isolate (WPI); protein gelation; sugars; Maillard reaction; protein stabilization
MeSH headings : Calorimetry, Differential Scanning; Carbohydrates / chemistry; Electrophoresis, Polyacrylamide Gel; Gels; Milk Proteins / chemistry; Rheology; Whey Proteins
TL;DR:
The decreased pH caused by the Maillard reaction in the gels containing ribose occurred after protein denaturation and gelation, thus having little if any effect on the gelation process.
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Added: August 6, 2018
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