Effect of transglutaminase on rheological properties and microstructure of chemically acidified sodium caseinate gels

Myllärinen, Päivi; Büchert, Johanna; Autio, Karin

doi:10.1016/j.idairyj.2005.10.031

Cited by 54 publications

(46 citation statements)

References 25 publications

(26 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…During syneresis, the surface of gel was raised and whey diffused on the outside. These results were consistent with other results (Farnsworth et al 2006, Myllarinen et al 2007). …”

Section: Resultssupporting

confidence: 94%

See 1 more Smart Citation

Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

Wróblewska

Kaliszewska

Kołakowski³

et al. 2010

World J Microbiol Biotechnol

View full text Add to dashboard Cite

Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-MIX TM 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (b-lactoglobulin, a-lactalbumin, a-casein, b-casein and j-casein) indicated differences on the level of immunoreactivity of individual proteins. The b-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of j-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1-PC4) determined 96.05% of the total variance of the samples.

show abstract

“…During syneresis, the surface of gel was raised and whey diffused on the outside. These results were consistent with other results (Farnsworth et al 2006, Myllarinen et al 2007). …”

Section: Resultssupporting

confidence: 94%

“…bulgaricus are mainly used as thermophilic starter cultures in yoghurt production from milk (Myllarinen et al 2007;Ö zrenk 2006;De Jong and Koppelma 2002). The health-promoting attributes of yoghurt are enhanced by metabolizing milk proteins by bacteria (Pohjanheimo and Sandell 2009).…”

Section: Resultsmentioning

confidence: 99%

Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

Wróblewska

Kaliszewska

Kołakowski³

et al. 2010

World J Microbiol Biotechnol

View full text Add to dashboard Cite

show abstract

“…1e and f. The yoghurt prepared with the HRP and FA-treated milk had the highest G′ or G″ while that prepared with the control milk had the lowest one. Myllärinen et al (2007) investigated the effect of TGase-induced cross-link of sodium caseinate on the rheological properties and also found a marked increased apparent viscosity, G′ and G″. The mentioned findings support the present results.…”

Section: Resultssupporting

confidence: 90%

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

2012

View full text Add to dashboard Cite

Horseradish peroxidase (HRP, EC 1.11.1.7) was applied to treat whole bovine milk in the presence or absence of ferulic acid (FA). The treated milk exhibited different rheological properties from the control milk, and was used to prepare set-yoghurt with commercial direct vat set starter. Some chemical, textural and rheological properties of the yoghurt prepared were measured and compared. Compared to that prepared with the control milk, the yoghurt prepared with the HRP-or HRP and FA-treated bovine milk exhibited an increased hardness and adhesiveness, lower syneresis extent, higher apparent viscosity, and higher storage modulus and viscous modulus. Observation of the microstructure of the yoghurt samples under scanning electron microscopy illustrated that HRP treatment of bovine milk led to the prepared yoghurt a more compact and uniform structure. The results in the present work stated that treatment of bovine milk with HRP in the presence of ferulic acid could be applied to improve the quality of set-yoghurt.

show abstract

“…Furthermore, Partanen et al [120] concluded from the appearance of a fraction with increased electrophoretic mobility that, in addition to polymerisation of β-casein molecules, intramolecular isopeptide bonds were formed within molecules which were adsorbed as monolayers at oil/water or air/water interfaces. Similar to these studies, casein gels were analysed by SDS-PAGE when enzymatic cross-linking was conducted simultaneously to [121,122] or after acid-induced gelation [35,36,99,100]. The probably most remarkable finding from such approaches is the increased susceptibility of κ-casein in sodium caseinate to TGase at acidic pH [122].…”

Section: Literature Review Of Studies On Cross-linked Caseinmentioning

confidence: 99%

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

et al. 2018

View full text Add to dashboard Cite

Abstract:Casein is the major protein fraction in milk, and its cross-linking has been a topic of scientific interest for many years. Enzymatic cross-linking has huge potential to modify relevant techno-functional properties of casein, whereas non-enzymatic cross-linking occurs naturally during the storage and processing of milk and dairy products. Two size separation techniques were applied for characterisation of these reactions: gel electrophoresis and size exclusion chromatography. This review summarises their separation principles and discusses the outcome of studies on cross-linked casein from the last~20 years. Both methods, however, show limitations concerning separation range and are applied mainly under denaturing and reducing conditions. In contrast, field flow fractionation has a broad separation range and can be easily applied under native conditions. Although this method has become a powerful tool in polymer and nanoparticle analysis and was used in few studies on casein micelles, it has not yet been applied to investigate cross-linked casein. Finally, the principles and requirements for absolute molar mass determination are reviewed, which will be of increased interest in the future since suitable calibration substances for casein polymers are scarce.

show abstract

Effect of transglutaminase on rheological properties and microstructure of chemically acidified sodium caseinate gels

Cited by 54 publications

References 25 publications

Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

Contact Info

Product

Resources

About