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Wang F, Fan W, Qi G, Liu H, Ma X, Sun X, Li J, Gong H. Effect of jujube pulp on acid- and rennet-induced coagulation properties of milk. J Dairy Sci 2024; 107:4298-4307. [PMID: 38331176 DOI: 10.3168/jds.2023-24397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Accepted: 01/11/2024] [Indexed: 02/10/2024]
Abstract
Milk coagulation is an important step in the production of fermented dairy products such as yogurt and cheese. Jujube is gaining popularity and acceptance as a food ingredient. In China, jujube yogurt is popular among consumers. However, there is limited information on the effect of jujube on acid- and rennet-induced coagulation properties of milk. The objective of this study was to evaluate the effects of jujube pulp at different concentrations on acid- and rennet-induced coagulation kinetics of milk and the microstructure of acid- and rennet-induced gels. During acid-induced coagulation, with increasing jujube pulp concentration, the initial pH value decreased; however, the final pH value increased. The initial elasticity index (EI) value increased, and the time point at which the mean square displacement curves lost the linear trend advanced. The sample with 10% jujube pulp had the densest structure and highest EI value. During rennet-induced coagulation, with increasing jujube pulp concentration, the production rate and amount of caseinomacropeptide decreased, and the final EI value increased. Protein aggregates in rennet-induced gels became rough, and the sample with 20% jujube pulp had the highest EI value. This study provides a new perspective and understanding of the application of jujube in fermented dairy products.
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Affiliation(s)
- Fang Wang
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China.
| | - Wanning Fan
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Guoying Qi
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China
| | - Huan Liu
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China
| | - Xiuli Ma
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China
| | - Xuemei Sun
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China
| | - Junke Li
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China
| | - Hansheng Gong
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China.
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2
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Kayihura JF. Structural dependence of concentrated skim milk curd on micellar restructuring. Heliyon 2024; 10:e24046. [PMID: 38230241 PMCID: PMC10789638 DOI: 10.1016/j.heliyon.2024.e24046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 11/23/2023] [Accepted: 01/02/2024] [Indexed: 01/18/2024] Open
Abstract
This study was conducted to establish an understanding of how milk concentration modulates the rennet curd structure. Rennet-induced gelation and renneting under slow acidification achieved using glucono-δ-lactone (GDL) and structural properties of reconstituted skim milk gels at two concentration levels (9 and 25 % total solids) were studied by measuring variations in (a) viscoelastic behaviour, (b) micellar size, charge density, diffusivity, and (c) hydrophobicity using dynamic rheometry, dynamic light scattering and fluorimetry, respectively. Concentrated milk showed a greater estimated hydrodynamic radius of casein micelles, lower zeta (ζ)-potential, ratio of serum to total Calcium (Ca) and charge density and increased surface hydrophobicity, all supporting the view that micellar restructuring particularly sub-particle transfer takes place and contributes to rapid gelation. Moreover, hydrophobic interactions occurred very quickly (within 5 min in combined gels, 10 min for renneting only), demonstrating their pivotal role during the flocculation stage. All gels exhibited a solid viscoelastic character as the elastic modulus (G') was greater than loss modulus (G″) while both G' and tan δ (G''/G') were frequency-dependent. Frequency sweeps classified the concentrated gels into three stiffness categories caused by the level of rennet or GDL as rigid, hard and soft, whereas an increased flow-like behaviour (high tan δ), restricted diffusion and excessive water retention revealed limited structural rearrangements (contraction & macrosyneresis) during curd ageing. Acidification increased the diffusion rate in control curd, thus, enhanced contractive rearrangements, macrosyneresis and curd strength. Findings suggest that micellar restructuring induced by milk concentration is the principal modulator of the curd structure.
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Affiliation(s)
- Joseph F. Kayihura
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Health and Biomedicine, Victoria University, Victoria 3030, Australia
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3
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Yang H, Chou LY, Hua CC. Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency. Foods 2023; 13:90. [PMID: 38201118 PMCID: PMC10778284 DOI: 10.3390/foods13010090] [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: 12/11/2023] [Revised: 12/21/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
High-methoxyl apple pectin (AP) derived from apple was employed as the main ingredient facilitating rheological modification features in developing dysphagia-friendly fluidized alimentary matrices. Xanthan gum (XG) was also included as a composite counterpart to modify the viscoelastic properties of the thickened system under different thermal processes. The results indicate that AP is extremely sensitive to thermal processing, and the viscosity is greatly depleted under a neutral pH level. Moreover, the inclusion of calcium ions echoed the modification effect on the rheological properties of AP, and both the elastic property and viscosity value were promoted after thermal processing. The modification effect of viscoelastic properties (G' and G″) was observed whne XG was incorporated into the composite formula. Increasing the XG ratio from 7:3 to 6:4 (AP:XG) triggers the rheological transformation from a liquid-like form to a solid-like state, and the viscosity value shows that the AP-XG composite system exhibits better thermal stability after thermal processing. The ambient modifiers of pH (pH < 4) and calcium chloride concentration (7.5%) with an optimal AP-XG ratio of 7:3 led to weak-gel-like behavior (G″ < G'), helping to maintain the texture properties of dysphagia-friendly features similar to those prior to the thermal processing.
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Affiliation(s)
- Huaiwen Yang
- Department of Food Science, National Chiayi University, Chiayi City 60004, Taiwan
| | - Liang-Yu Chou
- Department of Food Science, National Chiayi University, Chiayi City 60004, Taiwan
| | - Chi-Chung Hua
- Department of Chemical Engineering, National Chung Cheng University, Chiayi City 621301, Taiwan
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4
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Peng L, Ren J, Chen F, Hu X, Miao S, Ma L, Ji J. Gastric aggregation of micellar casein powders induced by high hydrostatic pressure: Effect of serum Ca 2+ level. Food Res Int 2023; 174:113558. [PMID: 37986436 DOI: 10.1016/j.foodres.2023.113558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 09/30/2023] [Accepted: 10/02/2023] [Indexed: 11/22/2023]
Abstract
Micellar casein (MC) has a unique gastric colloidal behavior in response to Ca2+ cross-linking, and its aggregation properties are closely related to pepsin and gastric acid. In this study, MC with different levels of colloidal calcium phosphate (CCP) was obtained by high hydrostatic pressure (HHP) at different pressures, followed by spray drying to obtain the powders. Different amounts of calcium chloride (exogenous Ca2+) were added to MC powders prior to in vitro simulated digestion to investigate the effect of exogenous serum Ca2+ levels on the aggregation behavior and the structure change of curds generated in gastric tract. The results revealed that HHP induced the emergence of more Ca2+-binding sites, thus Ca2+ was more likely to bind to MC matrix with low CCP levels. Meanwhile, high serum Ca2+ level provided more opportunities to form aggregates. The Highest pressure (500 MPa) with the highest Ca2+ level (5 mM) caused the lowest solubility aggregates, which were only 30% at the end of gastric digestion (120 min), half of the control sample (0 MPa with 0.15 mM Ca2+). The results of wide-angle X-ray scattering / small-angle X-ray scattering suggested that both pepsin and gastric acid-induced aggregation via Ca2+ as a bridge. For pepsin, Ca2+ cross-linked between para-κ-casein; For gastric acid, Ca2+ recombined phosphorylation sites and caused cross-linking of casein subunits.
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Affiliation(s)
- Lu Peng
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jinbo Ren
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
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5
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Pawlos M, Znamirowska-Piotrowska A, Kowalczyk M, Zaguła G, Szajnar K. Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat's Milk. Foods 2023; 12:3703. [PMID: 37835357 PMCID: PMC10572428 DOI: 10.3390/foods12193703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 09/28/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023] Open
Abstract
Calcium can be added to cheese milk to influence the coagulation process and to increase cheese yield. Calcium compounds used in the dairy industry show substantial differences in their practical application. Therefore, this study aimed to evaluate the potential use of 0, 5, 10, 15, and 20 mg Ca 100 g-1 of milk in the form of calcium gluconate, lactate, and carbonate as alternatives to calcium chloride in manufacturing fresh acid rennet cheese from high-pasteurized (90 °C, 15 s) goat's milk. The pH value of the cheese was reduced most strongly by the addition of increasing doses of calcium lactate (r = -0.9521). Each cheese sample showed increased fat content with the addition of calcium. Only calcium chloride did not reduce protein retention from goat's milk to cheese. The addition of 20 mg Ca 100 g-1 of milk in the form of gluconate increased cheese yield by 4.04%, and lactate reduced cheese yield by 2.3%. Adding each calcium compound to goat's milk significantly increased Ca and P levels in the cheese (p ≤ 0.05). The highest Ca levels were found in cheese with the addition of 20 mg Ca 100 g-1 of milk in the form of lactate. In all groups, similar contents of Mn, Mo, and Se were found. Calcium addition significantly affected cheese hardness, while higher calcium concentrations increased hardness. Carbonate caused the greatest increase in the cohesiveness of cheese. The addition of calcium compounds increased the adhesiveness and springiness of cheese compared to controls. The cheese with calcium chloride had the highest overall acceptability compared to the other cheese samples. The addition of calcium carbonate resulted in a lower score for appearance and consistency, and influenced a slightly perceptible graininess, sandiness, and stickiness in its consistency, as well as provided a slightly perceptible chalky taste.
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Affiliation(s)
- Małgorzata Pawlos
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland; (A.Z.-P.); (M.K.); (K.S.)
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland; (A.Z.-P.); (M.K.); (K.S.)
| | - Magdalena Kowalczyk
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland; (A.Z.-P.); (M.K.); (K.S.)
| | - Grzegorz Zaguła
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland;
| | - Katarzyna Szajnar
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland; (A.Z.-P.); (M.K.); (K.S.)
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6
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Wang F, Fan W, Wang B, Han Y, Sun X. Characterizing acidified and renneted gels with different soy milk and skim milk proportions. Food Res Int 2023; 172:113207. [PMID: 37689953 DOI: 10.1016/j.foodres.2023.113207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 09/11/2023]
Abstract
To understand the properties of differently acidified and renneted gels with different soy milk and skim milk proportions, mixed milks were prepared and treated using sequenced renneting then acidification at 4 °C, and the formation, spontaneous whey separation, and microstructure of the gels were monitored. The results showed that both acidification and renneting promoted gel formation in mixed milk and increased gel strength. In gels, the pH range was narrow (pH ≤ 5.2) at low soy milk proportion (25%) and low renneting degrees (0%, 25% and 50%), and the pH range was extended such that gels were formed with increasing soy milk proportion and renneting degree. When compared with pH, soy milk proportion and renneting degree influenced whey separation percentages more strongly. Soy milk significantly reduced whey separation percentages in gels, and gel strength was highest at 50% soy milk. Protein aggregates sizes increased with increasing soy milk proportion at the 75% renneting degree, and the pore sizes of skim milk-dominated gels was strongly influenced by acidification. These results help us understand mixed gel properties and provide valuable information for the manufacture of mixed fermented dairy products.
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Affiliation(s)
- Fang Wang
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China.
| | - Wanning Fan
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Bingshou Wang
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China
| | - Yixuan Han
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Xuemei Sun
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China
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7
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Golshani S, Vatanara A, Balalaie S, Kadkhoda Z, Abdollahi M, Amin M. Development of a Novel Histatin-5 Mucoadhesive Gel for the Treatment of Oral Mucositis: In Vitro Characterization and In Vivo Evaluation. AAPS PharmSciTech 2023; 24:177. [PMID: 37639072 DOI: 10.1208/s12249-023-02632-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Accepted: 08/03/2023] [Indexed: 08/29/2023] Open
Abstract
Antimicrobial peptides have appeared to be promising candidates for therapeutic purposes due to their broad antimicrobial activity and non-toxicity. Histatin-5 (Hst-5) is a notable salivary antimicrobial peptide that exhibited therapeutic properties in the oral cavity. Oral mucositis is an acute inflammation of the oral cavity, following cancer therapy. The current treatment methods of oral mucositis have low effectiveness. The aim of this study was to design, formulate and characterize a mucoadhesive gel delivery system for Hst-5 usage in the treatment of oral mucositis. Carbopol 934 and hydroxypropyl methylcellulose (HPMC) have been used in the development of a Hst-5 mucoadhesive gel that was optimized by using Box-Behnken design. The optimized formulation was evaluated in-vitro, based on mucoadhesive strength, viscoelasticity, spreadability, release rate, peptide secondary structure analysis, antimicrobial activity, and storage stability. The efficacy of Hst-5 gel was assessed in vivo in a chemotherapy-induced mucositis model. The results showed a sustained release of Hst-5 from the new formulation. Hst-5 gel exerted antimicrobial activity against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, and Candida albicans. The histopathological, immunohistochemical and statistical analysis showed that the Hst-5 gel had wound healing activity in vivo. The findings of this study indicate that the mentioned compound possesses promising potential as a novel and efficient therapeutic agent in managing oral mucositis. Moreover, the results suggest that the compound is commercially feasible for further development and utilization.
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Affiliation(s)
- Shiva Golshani
- Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, 16th Azar Street, Tehran, Iran
| | - Alireza Vatanara
- Department of Pharmaceutics, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Saeed Balalaie
- Peptide Chemistry Research Center, K. N. Toosi University of Technology, P. O. Box 15875-4416, Tehran, Iran
| | - Zeinab Kadkhoda
- Department of Periodontics, School of Dentistry, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Abdollahi
- Department of Toxicology and Pharmacology, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohsen Amin
- Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, 16th Azar Street, Tehran, Iran.
- Pharmaceutical Quality Assurance Research Center, the Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran.
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8
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Gebhardt R, Darvishsefat N. Regenerated Fibers from Rennet-Treated Casein Micelles during Acidification. Gels 2023; 9:538. [PMID: 37504417 PMCID: PMC10378896 DOI: 10.3390/gels9070538] [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: 05/30/2023] [Revised: 06/25/2023] [Accepted: 06/28/2023] [Indexed: 07/29/2023] Open
Abstract
Micellar casein fibers of defined size and internal structure can be produced by the extrusion of cold-renneted casein micelles into a warm, calcium-rich coagulation bath. Calcium phosphate contacts within the casein matrix are important for fiber stability and production but become less important under acidic pH conditions. We demonstrate this with swelling experiments in media with pH < 2, which we adjust with citric acid of different molarities. In contrast to the simple swelling of dried casein fibers in water, a two-phase process takes place in citric acid similar to swelling in 1 N HCl. However, instead of a second deswelling step, we observe in citric acid that the fiber swells further. The observation is explained by a pH-dependent transition from a rennet casein gel to an acidified rennet gel. This can be simulated with a kinetic model that couples two second-order rate equations via a time-varying ratio. The final swelling values decrease with increasing proton concentration via a scaling relation, which is also confirmed by swelling in other acids (HCl or acetic acid) in this pH range. We attribute this to a decrease in the molecular weights of the aggregated casein structures within the strands of the gel network.
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Affiliation(s)
- Ronald Gebhardt
- Chair of Soft Matter Process Engineering (AVT.SMP), RWTH Aachen University, 52062 Aachen, Germany
| | - Novin Darvishsefat
- Chair of Soft Matter Process Engineering (AVT.SMP), RWTH Aachen University, 52062 Aachen, Germany
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9
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Dias ACC, Barbosa LCS, Guia MDM, Silveira CGDA, Barcelos JC, Santos ISD, Cunha LRDA, Pereira PAP. Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves. AN ACAD BRAS CIENC 2023; 95:e20201480. [PMID: 37132745 DOI: 10.1590/0001-3765202320201480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Accepted: 10/25/2020] [Indexed: 05/04/2023] Open
Abstract
Banana preserve is produced by mixing the puree of the fruit with sucrose and organic acids. However, concerns about body esthetics or health reasons have encouraged the search for low-calorie products. Therefore, the objective of this study was to evaluate the effect of calcium chloride (CaCl2), carrageenan gum, and low methoxyl pectin (LM-pectin) on the physicochemical and sensory characteristics of sugar-free banana preserves. By using a central composite rotational design (CCRD) of 2³ + 6 axial points + 4 central points, we obtained 18 formulations that were further tested. Lower CaCl2 concentrations (0.54% to 0.61%) resulted in preserves with lower pH and more vivid color. The increased concentration of LM-pectin (1.40% to 1.64%) resulted in formulations with a yellowish-red hue and with lower moisture, thus, reducing the flavor and purchase intention of the product. Higher concentrations of carrageenan gum (1.04% to 1.15%) decreased the perception of banana preserve aroma. Therefore, concentrations of CaCl2 ranging from 0.54% to 0.61%, carrageenan gum ranging from 0.74% to 0.89% and LM-pectin ranging from 1.40% to 1.64% resulted in sugar-free banana preserves with ideal sweetness and consistency and were, therefore, more acceptable.
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Affiliation(s)
- Ana Clara C Dias
- Programa de Pós-Graduação em Saúde e Nutrição, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Lais Cristina S Barbosa
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Michael Douglas M Guia
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Clara G DA Silveira
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Juliana C Barcelos
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Izabela S Dos Santos
- Universidade Federal de Ouro Preto, Departamento de Farmácia, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Luciana R DA Cunha
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Patrícia Aparecida P Pereira
- Programa de Pós-Graduação em Saúde e Nutrição, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
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10
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Kayihura JF, Huppertz T, Vasiljevic T. Application of small amplitude oscillatory rheology measurements for estimating residual rennet activity in rennet whey. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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11
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Wang F, Fan W, Tian S. Saccharomyces cerevisiae improves rennet-induced gelation of ultra-high temperature milk. J Dairy Sci 2022; 105:6578-6588. [PMID: 35787320 DOI: 10.3168/jds.2021-21592] [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: 11/17/2021] [Accepted: 04/08/2022] [Indexed: 11/19/2022]
Abstract
Heating milk at high temperatures impairs its renneting properties, but rennet-induced curds can be formed from ultra-high temperature (UHT) milk inoculated with Saccharomyces cerevisiae. Herein, we measured physicochemical indices of UHT milk inoculated with S. cerevisiae before rennet addition, monitored the kinetics of gel formation, and investigated the physicochemical properties and microstructure of rennet-induced curds to explore the mechanisms by which S. cerevisiae influenced rennet-induced gelation of UHT milk. Compared with untreated pasteurized cow milk and UHT milk, the ethanol content was increased, the pH was decreased, the particle size and ζ-potential were increased, the time points at which the elasticity index began to increase were advanced, and the maximum elasticity index was increased for UHT milk inoculated with S. cerevisiae. The number of S. cerevisiae cells affected the structure of rennet-induced curds; with few cells added, the protein network of curds was continuous and tight, the mean square displacement curves showed an asymptotic behavior, and the water retention capacity and curd yield were high; with more cells added, the loosely entangled proteins aggregated, the continuity of the network was destroyed, and the curd yield decreased. In summary, a low number of S. cerevisiae cells (<1.0 × 107 cfu/mL) can increase particle size, ζ-potential, and ethanol content, and decrease pH of S. cerevisiae-inoculated UHT milk, thereby accelerating the aggregation reactions after enzymatic reaction and improving the renneting properties.
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Affiliation(s)
- Fang Wang
- School of Food Engineering, Ludong University, Yantai, 264025, China.
| | - Wanning Fan
- Beijing Laboratory for Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China
| | - Shiyu Tian
- Beijing Laboratory for Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China
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12
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Yang M, Ye A, Yang Z, Everett DW, Gilbert EP, Singh H. Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins. J Dairy Sci 2022; 105:990-1003. [PMID: 34998540 DOI: 10.3168/jds.2021-21177] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Accepted: 10/17/2021] [Indexed: 11/19/2022]
Abstract
Hydrolysis-induced coagulation of casein micelles by pepsin occurs during the digestion of milk. In this study, the effect of pH (6.7-5.3) and pepsin concentration (0.110-2.75 U/mL) on the hydrolysis of κ-casein and the coagulation of the casein micelles in bovine skim milk was investigated at 37°C using reverse-phase HPLC, oscillatory rheology, and confocal laser scanning microscopy. The hydrolysis of κ-casein followed a combined kinetic model of first-order hydrolysis and putative pepsin denaturation. The hydrolysis rate increased with increasing pepsin concentration at a given pH, was pH dependent, and reached a maximum at pH ∼6.0. Both the increase in pepsin concentration and decrease in pH resulted in a shorter coagulation time. The extent of κ-casein hydrolysis required for coagulation was independent of the pepsin concentration at a given pH and, because of the lower electrostatic repulsion between para-casein micelles at lower pH, decreased markedly from ∼73% to ∼33% when pH decreased from 6.3 to 5.3. In addition, the rheological properties and the microstructures of the coagulum were markedly affected by the pH and the pepsin concentration. The knowledge obtained from this study provides further understanding on the mechanism of milk coagulation, occurring at the initial stage of transiting into gastric conditions with high pH and low pepsin concentration.
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Affiliation(s)
- Mengxiao Yang
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Zhi Yang
- School of Food and Advanced Technology, Massey University, Auckland 0632, New Zealand
| | - David W Everett
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand; AgResearch Limited, Tennent Drive, Private Bag 11 008, Palmerston North 4442, New Zealand
| | - Elliot Paul Gilbert
- Australian Centre for Neutron Scattering, ANSTO, New Illawarra Road, Lucas Heights, NSW 2234, Australia; Australian Institute for Bioengineering and Nanotechnology and Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Harjinder Singh
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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13
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Tarapata J, Lobacz A, Zulewska J. Physicochemical properties of skim milk gels obtained by combined bacterial fermentation and renneting: Effect of incubation temperature at constant inoculum level. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Pawlos M, Znamirowska A, Szajnar K. Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat's Milk Gels. Molecules 2021; 26:5563. [PMID: 34577033 PMCID: PMC8470688 DOI: 10.3390/molecules26185563] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 09/09/2021] [Accepted: 09/10/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to determine the effect of adding calcium compounds to processed goat's milk, and on the properties of acid rennet goat's milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of the gels directly affect the quality of acid rennet cheeses. The analysis of raw goat's milk was carried out, then acid rennet gels were produced with the addition of six different calcium compounds (chloride, citrate, bisglycinate, gluconate, lactate, and carbonate). The dynamics of milk fermentation were performed by monitoring the pH value of milk during acidification. The pH, syneresis, color, and texture profile were determined in the formulated acid rennet gels. An organoleptic evaluation was also performed. The study demonstrated that, not only calcium chloride, but also calcium citrate, gluconate, lactate, bisglycinate, and calcium carbonate could be used in the production of goat's milk acid rennet gels, or the middle product in the manufacture of acid rennet curd cheese from goat's milk. Notably, the addition of citrate, bisglycinate, and calcium carbonate in doses of 20 mg Ca 100 g-1 most effectively reduced syneresis compared to the control sample by 4.76% (citrate), 7.85% (bisglycinate), and 10.28% (carbonate). The hardness of the control gels ranged from 2.35 N to 2.99 N. The addition of chloride, citrate, gluconate, lactate, and calcium carbonate to the milk improved the acid rennet gel's hardness. The addition of 20 mg Ca 100 g-1 as gluconate increased the hardness the most (3.61 N). When increasing the calcium dosage in the form of all compounds, there was a tendency to increase the gel's springiness. The addition of chloride, citrate, and bisglycinate to milk did not result in a darkening of the gel's color. The addition of calcium compounds mostly reduced the intensity of goatish taste and odor. Calcium gluconate, in particular, reduced the goatish taste the most, a taste which is not always acceptable by the consumers.
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Affiliation(s)
- Małgorzata Pawlos
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland; (A.Z.); (K.S.)
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15
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Heck AJ, Schäfer J, Nöbel S, Hinrichs J. Fat-free fermented concentrated milk products as milk protein-based microgel dispersions: Particle characteristics as key drivers of textural properties. Compr Rev Food Sci Food Saf 2021; 20:6057-6088. [PMID: 34494713 DOI: 10.1111/1541-4337.12829] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 06/28/2021] [Accepted: 07/23/2021] [Indexed: 11/29/2022]
Abstract
The popularity of fat-free fermented concentrated milk products, such as fresh cheeses and high-protein yogurt, has increased over the recent years, attributed to greater availability and improvements in taste and texture. These improvements have been achieved through modifications and new developments in processing technologies, for example, higher heat treatment intensities and incorporating different membrane filtration technologies. Though numerous processing parameters are discussed in the literature, as well as reasons behind the developments, detailed examinations of how process modifications affect the final textural attributes of these products are lacking. To draw links between processing parameters and texture, we review the literature on fat-free fermented concentrated milk products from the perspective of fermented milk protein-based microgel particles as the basic structural unit. At each main processing step, relationships between process parameters, micro- and macrostructural and sensory (textural) properties are discussed.An overview of particle characteristics that drive structural changes at each processing step is developed in relation to textural characteristics. Using this approach of assessing relationships between structural characteristics of concentrated dispersions of fat-free fermented milk protein-based microgel particles and processing parameters provides a basic context for the selection of optimal parameters to achieve a desired texture.
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Affiliation(s)
- Anisa J Heck
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Johannes Schäfer
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Stefan Nöbel
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.,Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institute, Kiel, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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16
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Bayrak M, Mata J, Raynes JK, Greaves M, White J, Conn CE, Floury J, Logan A. Investigating casein gel structure during gastric digestion using ultra-small and small-angle neutron scattering. J Colloid Interface Sci 2021; 594:561-574. [PMID: 33780761 DOI: 10.1016/j.jcis.2021.03.087] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 02/24/2021] [Accepted: 03/15/2021] [Indexed: 11/25/2022]
Abstract
This study aimed to understand the structural devolution of 10% w/w rennet-induced (RG) and transglutaminase-induced acid (TG) gels in H2O and D2O under in vitro gastric conditions with and without pepsin. The real-time devolution of structure at a nano- (e.g. colloidal calcium phosphate (CCP) and micelle) and micro- (gel network) level was determined using ultra-small (USANS) and small-angle neutron scattering (SANS) with electron microscopy. Results demonstrate that gel firmness or elasticity determines disintegration behaviour during simulated mastication and consequently the particle size entering the stomach. Shear of mixing in the stomach, pH, and enzyme activity will also affect the digestion process. Our results suggest that shear of mixing primarily results in erosion at the particle surface and governs gel disintegration behaviour during the early stages of digestion. Pepsin diffusivity, and hence action, occur more readily in the latter stages of gastric digestion via access to the particle interior. This occurs via the progressively larger pores of the looser gel network and channels created within the larger, less dense casein micelles of the RG gels. Gel firmness and brittleness were greater in the D2O samples compared to H2O, facilitating gel disintegration. Despite the higher strength and elasticity of RG compared to TG, the protein network strands of the RG gels become more compact when exposed to the acidic gastric environment with comparatively larger pores observed through SEM imaging. This led to a higher degree of digestibility in RG gels compared to TG gels. This is the first study to examine casein gel structure during simulated gastric digestion using scattering and highlights the benefits of neutron scattering to monitor structural changes during digestion at multiple length scales.
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Affiliation(s)
- Meltem Bayrak
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia; School of Science, STEM College, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | - Jitendra Mata
- Australian Centre for Neutron Scattering, Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia.
| | - Jared K Raynes
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | - Mark Greaves
- CSIRO Manufacturing, Bayview Avenue, Clayton, VIC 3168, Australia.
| | - Jacinta White
- CSIRO Manufacturing, Bayview Avenue, Clayton, VIC 3168, Australia.
| | - Charlotte E Conn
- School of Science, STEM College, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | | | - Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
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17
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Influence of fat substitution by inulin on fermentation process and physical properties of set yoghurt evaluated by an optical sensor. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.07.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Paula Vilela T, Gomes AM, Ferreira JP. Probing the structure-holding interactions in cheeses by dissociating agents - A review and an experimental evaluation with emmental cheese. Curr Res Food Sci 2020; 3:201-206. [PMID: 32914136 PMCID: PMC7473331 DOI: 10.1016/j.crfs.2020.07.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 06/25/2020] [Accepted: 07/07/2020] [Indexed: 12/03/2022] Open
Abstract
Interactions holding protein structure in cheese has been a subject of considerable investigation, with conclusions varying among studies. We present a review on this topic, covering fresh curds, ripened cheeses, and processed cheeses. We discuss the usual chemicals and conditions used to probe different types of interactions. Furthermore, we did our own study with solutions of urea, SDS, EDTA, NaCl, and NaOH, at different concentrations and combinations, for Emmental cheese. To quantify solubilized protein, we developed a modification of a spectrometric-based method that can be conveniently employed to quantify total protein in cheese, with statistically similar results to those obtained by the Kjeldahl method. Our results point out that caseins in the Emmental cheese are held together by a set of hydrophobic interactions, hydrogen bonds, and other electrostatic ones, including ionic bonds. Hydrogen bonds seem to have an important role, comparable to hydrophobic interactions, a conclusion not commonly reported for cheese structures.
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Affiliation(s)
- Tatiana Paula Vilela
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Ana Maria Gomes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - João Paulo Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
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Anuyahong T, Chusak C, Adisakwattana S. Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109571] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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20
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Tarapata J, Smoczyński M, Maciejczyk M, Zulewska J. Effect of calcium chloride addition on properties of acid-rennet gels. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104707] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Mende S, Jaros D, Rohm H. Dextran modulates physical properties of rennet‐induced milk gels. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14288] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Susann Mende
- Chair of Food Engineering Technische Universität Dresden 01062Dresden Germany
| | - Doris Jaros
- Chair of Food Engineering Technische Universität Dresden 01062Dresden Germany
| | - Harald Rohm
- Chair of Food Engineering Technische Universität Dresden 01062Dresden Germany
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22
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Li Z, Scott K, Otter D, Zhou P, Hemar Y. Effect of temperature and pH on the properties of skim milk gels made from a tamarillo (Cyphomandra betacea) coagulant and rennet. J Dairy Sci 2018; 101:4869-4878. [DOI: 10.3168/jds.2017-14050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Accepted: 01/17/2018] [Indexed: 11/19/2022]
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23
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Wang H, Wang Y, Cao J, Yuan D, Chen L, Han J, Li Y, Zhang L. Short communication: Effects of nanofiltration and evaporation on the gel properties of milk protein concentrates with different preheat treatments. J Dairy Sci 2018; 101:4977-4982. [PMID: 29550137 DOI: 10.3168/jds.2017-13811] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2017] [Accepted: 02/04/2018] [Indexed: 11/19/2022]
Abstract
This study aimed to evaluate the effects of different concentration methods (nanofiltration and evaporation) and heat treatments on the gel properties of milk protein concentrate (MPC). The MPC gels were produced using glucono-δ-lactone (GDL) as an acidifier with different preheat treatments (30 min at 80°C and 5 min at 92°C). We then evaluated the effect of preheat treatments on MPC gel properties, including storage modulus (G'), loss tangent (tan δ), firmness, whey separation, and microstructure. The results indicated that without preheating, evaporation (EP)-MPC had higher G' and firmness, and lower tan δ and whey separation than nanofiltration (NF)-MPC. These results suggest that EP-MPC produced a better acid-induced gel than NF-MPC when no preheat treatments were performed. After preheating, however, except for a very small difference in the final G' (EP-MPC was higher), the 2 MPC did not differ significantly in firmness, final tan δ, or whey separation. Additionally, compared with the gel of unheated MPC, both preheat-treated gels (NF-MPC and EP-MPC) achieved increased G' and firmness and decreased tan δ and whey separation. The preheat-treated MPC also displayed a more flexible-stranded network. These findings demonstrate that, given a suitable heating treatment, NF-MPC compares favorably with EP-MPC in achieving desired gel properties.
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Affiliation(s)
- Hong Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yunna Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jialu Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Dongdong Yuan
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Liankun Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jie Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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24
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Luo J, Wang Y, Guo H, Ren F. Effects of Size and Stability of Native Fat Globules on the Formation of Milk Gel Induced by Rennet. J Food Sci 2017; 82:670-678. [DOI: 10.1111/1750-3841.13649] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Revised: 12/21/2016] [Accepted: 01/10/2017] [Indexed: 11/27/2022]
Affiliation(s)
- Jie Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural Univ.; China
| | - Yuhan Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering; China Agricultural Univ.; China
| | - Huiyuan Guo
- Beijing Laboratory of Food Quality and Safety; China Agricultural Univ.; China
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural Univ.; China
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25
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26
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Zhao Z, Corredig M. Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions. J Dairy Sci 2016; 99:6036-6045. [DOI: 10.3168/jds.2015-10622] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Accepted: 01/31/2016] [Indexed: 11/19/2022]
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27
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Sandoval-Copado J, Orozco-Villafuerte J, Pedrero-Fuehrer D, Colín-Cruz MA. Sensory profile development of Oaxaca cheese and relationship with physicochemical parameters. J Dairy Sci 2016; 99:7075-7084. [PMID: 27394949 DOI: 10.3168/jds.2015-10833] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2015] [Accepted: 05/27/2016] [Indexed: 11/19/2022]
Abstract
A sensory profile of Oaxaca cheese was developed. To represent both industrial and artisanal Oaxaca cheese, 3 types of cheese were manufactured under controlled conditions: 2 with pasteurized milk using a mesophilic lactic acid bacteria culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris) and a thermophilic lactic acid bacteria culture (Streptococcus salivarius ssp. thermophilus), and a third with naturally acidified raw milk. The cheeses were evaluated by a panel of 11 trained judges. Additionally, chemical composition and instrumental color parameters were determined, an instrumental texture profile analysis was performed, and volatile compounds were identified by solid-phase microextraction coupled with gas chromatography/mass spectrometry. The sensory profile developed includes 43 descriptors, of which 13 are discriminant among these 3 cheese types. Descriptors include visual attribute waxy; tactile (manual) attributes moist and oily; orthonasal aroma attributes empyreumatic and cow; basic taste attribute salty; mouth texture attributes chewable, gummy, adherent, fibrous, moist, and fatty; and auditory attribute squeaky. A strong correlation was found between specific sensory data and physicochemical parameters measured by instrumental and chemical methods.
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Affiliation(s)
- J Sandoval-Copado
- Departamento de Alimentos, Facultad de Química, Universidad Autónoma del Estado de México, Toluca, 50120, Mexico
| | - J Orozco-Villafuerte
- Departamento de Alimentos, Facultad de Química, Universidad Autónoma del Estado de México, Toluca, 50120, Mexico
| | | | - M A Colín-Cruz
- Departamento de Alimentos, Facultad de Química, Universidad Autónoma del Estado de México, Toluca, 50120, Mexico.
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28
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Sah B, Vasiljevic T, McKechnie S, Donkor O. Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.027] [Citation(s) in RCA: 92] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Broyard C, Gaucheron F. Modifications of structures and functions of caseins: a scientific and technological challenge. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0220-y] [Citation(s) in RCA: 162] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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