Abstract This study aimed to determine the interactive effects of casein, whey proteins and calcium ions on the rheological properties of calcium-induced skim milk gels. Skim milk blends with different casein to whey protein ratios (95:5, 93:7, 90:10, 85:15 and 80:20) were either not preheated or preheated at 90 °C for 10 min, and calcium chloride was added at 0–40 mmol L−1. Results suggested that the final gel strength (G′) was dependent on the concentration of added calcium chloride, ratio of casein to whey proteins, and whether the whey proteins were denatured by preheat treatment. Denatured whey proteins in preheated skim milk blends appeared to lead to two competing effects on the gel strength: reduced gel strength due to competition with casein micelles for calcium ion binding; and enhanced gel strength by participating in the gel structure through aggregation via calcium-bridging, hydrophobic interactions, and disulphide bonding.

中文翻译：

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酪蛋白和乳清蛋白对钙诱导脱脂牛奶凝胶流变学特性的影响

摘要 本研究旨在确定酪蛋白、乳清蛋白和钙离子对钙诱导脱脂牛奶凝胶流变学特性的交互作用。具有不同酪蛋白与乳清蛋白比例（95:5、93:7、90:10、85:15 和 80:20）的脱脂牛奶混合物要么未预热，要么在 90 °C 下预热 10 分钟，并添加氯化钙在 0–40 mmol L−1。结果表明，最终的凝胶强度 (G') 取决于添加的氯化钙浓度、酪蛋白与乳清蛋白的比例以及乳清蛋白是否因预热处理而变性。预热脱脂牛奶混合物中的变性乳清蛋白似乎对凝胶强度产生两种相互竞争的影响：由于与酪蛋白胶束竞争钙离子结合导致凝胶强度降低；