关键词: 环境条件, 乳清蛋白, 凝胶, 微观结构

Abstract: The effects of ionic variety, ionic strength, heating temperature, pH value and protein concentration on texture properties，water-holding capacity and microstructure of whey protein gels were investigated. The influence of different concentration NaCl and CaCl2 on gels hardness，springiness and cohesiveness was studied by using TA-XT plus instrument；the microstructure was observed with scanning electron microscopy (SEM). The results showed that salts could greatly vary gels properties, it need higher concertation of NaCl than that of CaCl2 at the same gels conditions. The springiness and water-holding capacity (WHC) of NaCl gels was better than that of calcium chloride gels. The better texture would be obtained for protein concentration between 8～10％. The microstructure of NaCl gels was more compact than that CaCl2 gels, and it showed that NaCl gels have more hard texture and better water-holding capacity in macrostructure. Therefore, textural properties and functional properties of NaCl gels were better than that of CaCl2 gels.