1
|
Effects of dairy bioactive peptides and lotus seeds/lily bulb powder on flavor and quality characteristics of goat milk yogurt. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
2
|
Salvador D, Acosta Y, Zamora A, Castillo M. Rennet-Induced Casein Micelle Aggregation Models: A Review. Foods 2022; 11:foods11091243. [PMID: 35563966 PMCID: PMC9101341 DOI: 10.3390/foods11091243] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 04/07/2022] [Accepted: 04/12/2022] [Indexed: 01/27/2023] Open
Abstract
Two phases are generally recognized in the enzymatic coagulation of milk: hydrolysis and aggregation, although nowadays more and more researchers consider the non-enzymatic phase to actually be a stage of gel formation made up of two sub-stages: micellar aggregation and hardening of the three-dimensional network of para-κ-casein. To evaluate this controversy, the main descriptive models have been reviewed. Most of them can only model micellar aggregation, without modeling the hardening stage. Some are not generalizable enough. However, more recent models have been proposed, applicable to a wide range of conditions, which could differentiate both substages. Manufacturing quality enzymatic cheeses in a cost-effective and consistent manner requires effective control of coagulation, which implies studying the non-enzymatic sub-stages of coagulation separately, as numerous studies require specific measurement methods for each of them. Some authors have recently reviewed the micellar aggregation models, but without differentiating it from hardening. Therefore, a review of the proposed models is necessary, as coagulation cannot be controlled without knowing its mechanisms and the stages that constitute it.
Collapse
Affiliation(s)
- Daniel Salvador
- Department of Agroindustrial Science, National University of Trujillo, AV. Juan Pablo II s/n—University City, Trujillo 13011, Peru;
| | - Yoseli Acosta
- School of Agroindustrial Engineering, National University of Trujillo, AV. Juan Pablo II s/n—University City, Trujillo 13011, Peru;
| | - Anna Zamora
- Department of Animal and Food Science, Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Bellaterra, 08193 Barcelona, Spain;
| | - Manuel Castillo
- Department of Animal and Food Science, Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Bellaterra, 08193 Barcelona, Spain;
- Correspondence: ; Tel.: +34-93-581-1123
| |
Collapse
|
3
|
Song Z, Zhang Y, Wen P, Wang Y, Qiao H, Zhang W, Zhang Z. Effect of pH on the coagulation properties of
Tenebrio molitor
coagulant. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhaoyang Song
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Yan Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Pengcheng Wen
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Yue Wang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Haijun Qiao
- College of Science Gansu Agricultural University Lanzhou Gansu China
| | - Weibing Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Zhongming Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| |
Collapse
|
4
|
Amaro-Hernández JC, Olivas GI, Acosta-Muñiz CH, Gutiérrez-Méndez N, Rios-Velasco C, Sepulveda DR. Chemical interactions among caseins during rennet coagulation of milk. J Dairy Sci 2021; 105:981-989. [PMID: 34799115 DOI: 10.3168/jds.2021-21071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 10/06/2021] [Indexed: 11/19/2022]
Abstract
Rennet milk curds were prepared under 4 different temperature and acidity conditions. The development of different types of inter-protein chemical bonds (disulfide, hydrophobic, electrostatic, hydrogen, and calcium bridges) was monitored for 60 min after curd cutting. Hydrophobic inter-protein interactions originally present in casein micelles in milk were substituted by electrostatic, hydrogen, and calcium bonds throughout the curd curing period. Disulfide bonds were not disturbed by the experimental conditions employed in the study, remaining at a constant level in all studied treatments. Acidification of curds increased the availability of soluble ionic calcium, increasing the relative proportion of calcium bridges at the expense of electrostatic-hydrogen bonds. Although pH defined the nature of the interactions established among proteins in curd, temperature modified the rate at which such bonds were formed.
Collapse
Affiliation(s)
- J C Amaro-Hernández
- Centro de Investigación en Alimentacion y Desarrollo A.C., Unidad Cuauhtémoc, Av. Rio Conchos S/N, Parque Industrial, Ciudad Cuauhtémoc, Chihuahua, México, C.P. 31570
| | - G I Olivas
- Centro de Investigación en Alimentacion y Desarrollo A.C., Unidad Cuauhtémoc, Av. Rio Conchos S/N, Parque Industrial, Ciudad Cuauhtémoc, Chihuahua, México, C.P. 31570
| | - C H Acosta-Muñiz
- Centro de Investigación en Alimentacion y Desarrollo A.C., Unidad Cuauhtémoc, Av. Rio Conchos S/N, Parque Industrial, Ciudad Cuauhtémoc, Chihuahua, México, C.P. 31570
| | - N Gutiérrez-Méndez
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario 8, Campus UACH II, Chihuahua, Chihuahua, México, C.P. 31125
| | - C Rios-Velasco
- Centro de Investigación en Alimentacion y Desarrollo A.C., Unidad Cuauhtémoc, Av. Rio Conchos S/N, Parque Industrial, Ciudad Cuauhtémoc, Chihuahua, México, C.P. 31570
| | - D R Sepulveda
- Centro de Investigación en Alimentacion y Desarrollo A.C., Unidad Cuauhtémoc, Av. Rio Conchos S/N, Parque Industrial, Ciudad Cuauhtémoc, Chihuahua, México, C.P. 31570.
| |
Collapse
|
5
|
Analytical advances in the determination of calcium in bovine milk, dairy products and milk-based infant formulas. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
6
|
Nogueira MH, Ben-Harb S, Schmutz M, Doumert B, Nasser S, Derensy A, Karoui R, Delaplace G, Peixoto PP. Multiscale quantitative characterization of demineralized casein micelles: How the partial excision of nano-clusters leads to the aggregation during rehydration. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105778] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
7
|
Wu S, Fitzpatrick J, Cronin K, Miao S. Effect of sodium carbonate on the rehydration of milk protein isolate powder. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105305] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
8
|
Akkerman M, Larsen L, Sørensen J, Poulsen N. Natural variations of citrate and calcium in milk and their effects on milk processing properties. J Dairy Sci 2019; 102:6830-6841. [DOI: 10.3168/jds.2018-16195] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Accepted: 04/02/2019] [Indexed: 11/19/2022]
|
9
|
|
10
|
Poulsen NA, Gregersen VR, Maciel GM, Madsen LB, Buitenhuis B, Hansen MS, Bendixen C, Larsen LB. Novel genetic variation associated to CSN3 strongly affects rennet-induced milk coagulation. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.03.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|