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Wu J, Dai T, Lin R, Niu J, Li Z, Chang Z, Jia C, Zou C, Jiang D, Jin M, Huang J, Gao H. Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt. Food Chem 2023; 429:136831. [PMID: 37480778 DOI: 10.1016/j.foodchem.2023.136831] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 07/03/2023] [Accepted: 07/05/2023] [Indexed: 07/24/2023]
Abstract
The effects of enzymatic deamidation by protein-glutaminase (PG) on the texture, rheology, microstructure, and sensory properties of skimmed set-type yoghurt were studied. The proportion of small-particle size milk protein micelles (10-50 nm) increased significantly from 0 to 99.39% after PG deamidation. Cryo-SEM results revealed that PG-treated yoghurt had a denser and less open 3D structure. PG was effective at inhibiting post-acidification during storage at 4 ℃. The water holding capacity of PG-treated yoghurt (0.12 U·mL-1) increased by more than 15%. The fluidity and viscosity of yoghurt were significantly improved with increasing PG dose. Sensory evaluation revealed that PG (0.06 U·mL-1) significantly improved the smoothness and creaminess of skimmed set-type yoghurt, which corresponded to the pastiness in texture. In summary, PG can effectively address the problems of post-acidification, gel fracture, and flavors change in skimmed set-type yoghurt, providing new applications for PG in the food industry.
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Affiliation(s)
- Jiajing Wu
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Tian Dai
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Rongyu Lin
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Jinjin Niu
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Zhen Li
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Zhongyi Chang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Caifeng Jia
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Chunjing Zou
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Deming Jiang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Mingfei Jin
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Jing Huang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China.
| | - Hongliang Gao
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China.
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Farag MA, Saleh HA, El Ahmady S, Elmassry MM. Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1877301] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
- Department of Chemistry, School of Sciences & Engineering, the American University in Cairo, New Cairo, Egypt
| | - Haidy A. Saleh
- Department of Chemistry, School of Sciences & Engineering, the American University in Cairo, New Cairo, Egypt
- Pharmacology Department, Faculty of Pharmacy, The British University in Egypt (BUE), Egypt
| | - Sherwet El Ahmady
- Pharmacognosy Department, College of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Moamen M. Elmassry
- Department of Biological Sciences, Texas Tech University, Lubbock, Texas, USA
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Djaoud K, Boulekbache‐Makhlouf L, Yahia M, Mansouri H, Mansouri N, Madani K, Romero A. Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14414] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kahina Djaoud
- Laboratoire de Biomathématique, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algérie
| | - Lila Boulekbache‐Makhlouf
- Laboratoire de Biomathématique, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algérie
| | - Massinissa Yahia
- Laboratory of Pharmacology University of Naples Federico II Naples Italy
| | - Hafid Mansouri
- Laboratoire de contrôle de qualité et de conformité (QualiLab) Bejaia Algerie
| | - Nassima Mansouri
- Laboratoire de contrôle de qualité et de conformité (QualiLab) Bejaia Algerie
| | - Khodir Madani
- Laboratoire de Biomathématique, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algérie
- Centre de recherche en technologie agro‐alimentaire Bejaia Algerie
| | - Alberto Romero
- Department of Chemical Engineering Universidad de Sevilla Sevilla Spain
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Impact of storage on phytochemicals and milk proteins in peach yoghurt. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9562-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Karaca OB. Effects of different prebiotic stabilisers and types of molasses on physicochemical, sensory, colour and mineral characteristics of probiotic set yoghurt. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12058] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Oya B Karaca
- Karatas School of Tourism and Hotel Management; University of Çukurova; Bahce; Adana; 01903; Turkey
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Heilig A, Çetin S, Erpenbach K, Höhn J, Hinrichs J. Inherent and process-induced hydrophobicity influences aroma retention in fat-free dairy matrices. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.01.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Voilley A, Seuvre AM, Gougeon R, Karbowiak T, Chassagne D, Debeaufort F. Transfer of Water and Active Molecules at the Interfaces in Complex Food Systems: Theoretical and Practical Aspects. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.profoo.2011.09.133] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Karbowiak T, Debeaufort F, Voilley A, Trystram G. From macroscopic to molecular scale investigations of mass transfer of small molecules through edible packaging applied at interfaces of multiphase food products. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.07.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Cayot N, Dury-Brun C, Karbowiak T, Savary G, Voilley A. Measurement of transport phenomena of volatile compounds: A review. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.02.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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