Acid-induced gelation behavior of casein/whey protein solutions assessed by oscillatory rheology

Gelation process of acid-induced casein gels was studied using response surface method (RSM). Ratio of casein to whey proteins, incubation and heating temperatures were independent variables. Final storage modulus (G′) measured 200 min after the addition of glucono-δ-lactone and the gelation time i.e. the time at which G′ of gels became greater than 1 Pa were the parameters studied. Incubation temperature strongly affected both parameters. The higher the incubation temperature, the lower was the G′ and the shorter the gelation time. Increased heating temperature however, increased the G′ but again shortened the gelation time. Increase in G′ was attributed to the formation of disulphide cross-linkages between denatured whey proteins and casein chains; whilst the latter was legitimized by considering the higher isoelectric pH of whey proteins. Maximum response (G′ = 268.93 Pa) was obtained at 2.7 % w/w, 25 °C and 90 °C for casein content, incubation and heating temperatures, respectively.