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Anthuparambil ND, Timmermann S, Dargasz M, Retzbach S, Senft MD, Begam N, Ragulskaya A, Paulus M, Zhang F, Westermeier F, Sprung M, Schreiber F, Gutt C. Salt induced slowdown of kinetics and dynamics during thermal gelation of egg-yolk. J Chem Phys 2024; 161:055102. [PMID: 39105556 DOI: 10.1063/5.0219004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Accepted: 07/22/2024] [Indexed: 08/07/2024] Open
Abstract
We investigated the effect of the NaCl concentration (0.3-2M) on the structure and dynamics of hen egg yolk at room temperature and during thermal gelation at temperatures in the range of 66-90 °C utilizing low-dose x-ray photon correlation spectroscopy in ultra-small angle x-ray scattering geometry. With an increase in the salt concentration, we observe progressive structural and dynamic changes at room temperature, indicating the disruption of yolk components such as yolk-granules and yolk-plasma proteins. Temperature- and salt-dependent structural and dynamic investigations suggest a delay in the gel formation and aggregation of yolk low-density lipoproteins with increasing ionic strength. However, the time-temperature superposition relationship observed in all samples suggests an identical mechanism underlying protein aggregation-gelation with a temperature-dependent reaction rate. The sol-gel transition time extracted from kinetic and dynamic information follows Arrhenius's behavior, and the activation energy (460 kJ/mol) is found to be independent of the salt concentration.
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Affiliation(s)
| | | | | | - Sebastian Retzbach
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | - Maximilian D Senft
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | - Nafisa Begam
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
- Department of Physics, Banaras Hindu University, Varanasi 221005, India
| | | | - Michael Paulus
- Fakultät Physik/DELTA, Technische Universität Dortmund, 44221 Dortmund, Germany
| | - Fajun Zhang
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | | | - Michael Sprung
- Deutsches Elektronen-Synchrotron DESY, 22607 Hamburg, Germany
| | - Frank Schreiber
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | - Christian Gutt
- Department Physik, Universität Siegen, 57072 Siegen, Germany
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Mahomud MS, Haque MA, Akhter N, Asaduzzaman M. Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1969-1978. [PMID: 33897033 DOI: 10.1007/s13197-020-04708-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/22/2020] [Accepted: 08/11/2020] [Indexed: 11/29/2022]
Abstract
The effect of milk pH before heating on casein-whey protein interactions and ultimate gel properties of the free-fat yoghurt was investigated. Reconstituted skim milk at different pH values (6.4, 6.8 and 7.2) was heated at 80 °C for 30 min. The type of protein and size of casein micelle in milk were determined. The storage modulus (G'), loss tangent (tan δ), flow behaviour as well as microstructure, firmness and water holding capacity of the yoghurt samples were measured. Heating milk at pH 7.2 formed mostly soluble protein complexes whereas at pH 6.4 micelle bound complexes was dominant. However, heating milk at pH 6.8 resulted in a relatively compact protein network due to a balanced contribution from both soluble protein/κ-casein complexes and whey protein-casein micelle associated complexes. Yoghurt prepared with milk heated at pH 6.8 showed significantly higher G' values, shorter gelation times, higher water holding capacity, firmness and more compact protein network compared to those at pH 6.4, 7.2 and unheated milk. The obtained results demonstrated that milk pH adjustment before heating could be an important factor governing uniform quality yoghurt production.
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Affiliation(s)
- Md Sultan Mahomud
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
| | - Md Azizul Haque
- Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy.,Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, 1902 Bangladesh
| | - Nasrin Akhter
- Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
| | - Md Asaduzzaman
- Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
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El Bouchikhi S, Pagès P, El Alaoui Y, Ibrahimi A, Bensouda Y. Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system. BMC Biotechnol 2019; 19:57. [PMID: 31375117 PMCID: PMC6679467 DOI: 10.1186/s12896-019-0539-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Accepted: 07/02/2019] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The textural characteristics of fermented dairy products are important quality parameters that play a major role in their stability and consumer's acceptance. The aim of this study was to investigate the influence of sodium caseinate, starch, lactose and lactic acid bacteria as ferment on the syneresis in a mixed model system, and to evaluate their impact on the acid gel formation throughout pH and zeta potential monitoring. Accordingly, a protocol was designed to perform an experimental design by using a mixture of the selected factors. RESULTS A significant decrease of syneresis was detected in all mixtures at 8% of sodium caseinate, ranging between a minimum of 1.8% and a maximum of 20.6% compared to the mixtures at 3% of sodium caseinate in which the syneresis decrease had ranged between a minimum of 22.2% and a maximum of 47.8%. The addition of starch had a significant impact on the acidification profile and on the syneresis of the fermented mixed model. Moreover, the monitoring of pH and zeta potential during the lacto-fermentation process has also led to a better understanding of the acid gelation and the syneresis variations. CONCLUSION Syneresis varies very closely with sodium caseinate concentration, starch concentration and also with their association, regardless of the concentrations of lactose and ferment. In fact syneresis could be reduced to an optimum level if a sodium caseinate-starch mixed system is employed: Less syneresis gels could be obtained at a sodium caseinate concentration above 5% if starch is used above 1%.
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Affiliation(s)
- Soumaya El Bouchikhi
- Laboratory of Pharmaceutics, Faculty of Medicine and Pharmacy, Mohammed V University, Rabat, Morocco.,Laboratory of Medical Biotechnology, Faculty of Medicine and Pharmacy, Mohammed the Vth University in Rabat, Rabat, Morocco
| | - Philippe Pagès
- PhP Stats, Création et analyse d'information, Conseil, études et formations en statistique, 19, rue Pasteur, 94170, Le Perreux, France
| | - Yassir El Alaoui
- Laboratory of Pharmaceutics, Faculty of Medicine and Pharmacy, Mohammed V University, Rabat, Morocco
| | - Azeddine Ibrahimi
- Laboratory of Medical Biotechnology, Faculty of Medicine and Pharmacy, Mohammed the Vth University in Rabat, Rabat, Morocco
| | - Yahya Bensouda
- Laboratory of Pharmaceutics, Faculty of Medicine and Pharmacy, Mohammed V University, Rabat, Morocco.
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Smart release-control of microencapsulated ingredients from milk protein tablets using spray drying and heating. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Fabrication of novel casein gel with controlled release property via acidification, spray drying and tableting approach. Colloids Surf B Biointerfaces 2019; 177:329-337. [DOI: 10.1016/j.colsurfb.2019.02.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 01/21/2019] [Accepted: 02/09/2019] [Indexed: 01/28/2023]
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Kamal M, Foukani M, Karoui R. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation. Journal of Food Science and Technology 2017; 54:439-446. [PMID: 28242943 DOI: 10.1007/s13197-016-2480-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/26/2016] [Accepted: 12/29/2016] [Indexed: 11/29/2022]
Abstract
The rheological properties of acid-induced coagulation of camel and cow milk gels following the addition of calcium chloride (CaCl2) and hydrogen phosphate dehydrate (Na2HPO4*2H2O) were investigated using a dynamic low amplitude oscillatory rheology. For a considered condition, the final values of storage modulus (G') and loss modulus (G″) of camel milk gels were significantly lower than those of cow milk gels. The increase of the added CaCl2 levels improved significantly the gelation properties of camel and cow milk gels, since a reduction in the gelation time and an increase in the gel firmness were observed. Following the addition of Na2HPO4*2H2O at 10 and 20 mM, no significant effect on the gelation rate and the firmness of camel milk gels was observed, while, a significant decrease in the gelation rate and firmness were observed for cow milk gels.
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Affiliation(s)
- Mohammad Kamal
- Univ. Artois, EA 7394, Institut Charles Viollette, Lens, 62300 France
| | - Mohammed Foukani
- ISA Lille, EA 7394, Institut Charles Viollette, Lille, 59000 France
| | - Romdhane Karoui
- Univ. Artois, EA 7394, Institut Charles Viollette, Lens, 62300 France ; ISA Lille, EA 7394, Institut Charles Viollette, Lille, 59000 France ; Ulco, EA 7394, Institut Charles Viollette, Boulogne sur Mer, 62200 France ; Univ. Lille, EA 7394, Institut Charles Viollette, Lille, 59000 France
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