Influence of NaCl and CaCl ₂ on Cold‐Set Gelation of Heat‐denatured Whey Protein

Abstract

ABSTRACT Heat‐denatured whey‐protein isolate (HD‐WPI) solutions were prepared by heating a 10 wt% WPI solution (pH 7) to 80 °C for 10 min and then cooling it back to 30 °C. Cold‐set gelation was initiated by adding either NaCl (0 to 400 mM) or CaCl 2 (0 to 15 mM). Both salts increased the turbidity and rigidity of the HD‐WPI solutions. Gelation rate and final gel strength increased with salt concentration and were greater for CaCl 2 than NaCl at the same concentration because the former is more effective at screening electrostatic interactions and can form salt bridges.