Low‐molecular‐weight solutes were removed from reconstituted, commercial whey protein concentrate (WPC) and isolate (WPI) by centrifugal gel filtration. Effects on gelation properties were investigated as a function of pH, protein concentration, and mineral ion addition by least concentration endpoint (LCE) and uniaxial compression testing. Partial removal of low‐molecular‐weight solutes had little effect on WPC and WPI gelation. Lowest LCE values were obtained at pH 6, 0.2M ion addition, and with KC1 and CaCl 2 addition. Highest gel firmness (shear stress and strain) values were at pH 6 and 7.5, and at 0.1M ion addition. WPI functioned better than WPC by both test procedures.
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Brandenberg et al. (1992) studied this question.
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