THE STUDY ON GELATIN CONDITIONS OF WHEY PROTEIN

Whey protein is one kind of animal protein. Effect of whey protein concentration, temperature, heating time, pH and metal ions on gelatin formation were studied in the thesis. The results showed that the basic conditions for gelatin formation of whey protein were: whey concentration higher 0.133 g/mL, temperature higher 85 ℃±2 ℃, the time for gelatin formation turned low as whey concentration increased at temperature between 85 ℃±2 ℃ and 90 ℃±2 ℃, the effect of whey protein concentration on gelatin formation was not too distinctive at temperature of boil, about 19 min. The optimal pH for gelatin formation were respectively 5.3 and 8.3 at acidity and alkalescence, gel turned shiver and red color when pH were lower 1.2 and higher 12.8 respectively. The time for gelatin formation was reduced to 6 min by addition of Ca ion.