Gelation of Mixtures of Soymilk and Reconstituted Skim Milk Subjected to Combined Acid and Rennet

Lin, Chunguo; Hill, A.R.; Corredig, Milena

doi:10.1111/j.1745-4603.2012.00357.x

Cited by 20 publications

(21 citation statements)

References 20 publications

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“…While DWS is a non‐destructive technique, rheological measurements are performed by applying mechanical stress . Previous studies have shown that rennet does not hydrolyze soy proteins or cause them to aggregate . Hence, it can be inferred that in the gelation of mixed milk samples, rennet only hydrolyzed κ‐casein and decreased the stability of casein micelles, thereby forming a network by enclosing or interacting with soy proteins and increasing EI and storage modulus.…”

Section: Discussionmentioning

confidence: 99%

“…The increase in curd yield and moisture content were indicative of syneresis inhibition in the mixtures. Soy proteins have a higher water holding capacity than milk proteins . Therefore, soy proteins can promote the entrapment of moisture, similar to other hydrocolloids .…”

Section: Discussionmentioning

confidence: 99%

“…Following the hydrolysis of 85 to 90% κ‐casein, casein aggregation begins, leading to the formation of a gel network . Previous studies have reported that in rennet‐induced gels, soy protein is incorporated in an already pre‐formed network of casein micelles and causes the loosening of the gel microstructure …”

Section: Introductionmentioning

confidence: 99%

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Effect of transglutaminase on rennet‐induced gelation of skim milk and soymilk mixtures

Han

Mei

et al. 2018

J Sci Food Agric

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BACKGROUND Protein gels made from cow milk and soymilk can yield products of exceptional value. Transglutaminase (TG) affect rennet‐induced gelation of proteins, and improves the functionality of the final products. In this paper, TG and rennet were added to skim milk and soymilk mixtures simultaneously, and the rennet‐induced coagulation was studied. Diffusing wave spectroscopy and rheology measurements were used to access the structural changes of the mixtures during renneting. Syneresis analysis and microscopy can give more information for understanding the system. RESULTS Soymilk and TG have synergetic effects and inhibit rennet‐induced gelation to a certain degree. With increasing soymilk and TG, elastic index and storage modulus decreased, gelation time was delayed, and curd yield and moisture content increased. At excess soymilk and TG, no curds can be formed. There were significant effects of soymilk and TG on curd microstructure. Soymilk inhibited the aggregation of casein micelles and contributed to more coarse and heterogeneous networks. TG limited reorganization of the proteins, leading to more homogenous networks with small pores. CONCLUSION The use of soymilk and TG simultaneously impair rennet‐induced gelation and curd syneresis, and consequently lead to a higher yield of high‐moisture curd. © 2018 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Effect of transglutaminase on rennet‐induced gelation of skim milk and soymilk mixtures

Han

Mei

et al. 2018

J Sci Food Agric

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“…A particle refractive index of 1.39 was used for caseins, 1.46 for soy proteins dispersions and 1.42 for the mixed systems (Lin, Hill & Corredig, 2012). The refractive index of the dispersing phase (water) was 1.33.…”

Section: Methodsmentioning

confidence: 99%

“…Composite gels containing casein (the main cow milk proteins) and soy proteins are possible to be obtained according to the previous studies (Grygorczyk et al, 2014; Lin, Hill & Corredig, 2012). Formulations containing both soymilk and cow milk proteins provide additional health benefits and also show great potential for new category of food products.…”

Section: Introductionmentioning

confidence: 99%

In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase

Xing

Rui

Jiang

et al. 2016

PeerJ

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We have developed a novel bio-tofu, made from mixed soy and cow milk (MSCM), using Lactobacillus helveticus MB2-1 and Lactobacillus plantarum B1-6 incorporated with microbial transglutaminase (MTGase) as coagulant. MTGase was added to improve the textural properties and suit for cooking. However, the effect of MTGase on the digestion of mixed-protein fermented by lactic acid bacteria was unclear. This study aimed at evaluating the effect of MTGase on protein digestion of bio-tofu under simulated gastrointestinal digestion condition. The results showed that addition of MTGase could affect the particle size distribution, degree of hydrolysis, the content of soluble proteins and free amino acids. Based on the electrophoresis data, MTGase addition enhanced protein polymerization. During gastric and intestinal digestion process, proteins from bio-tofu were degraded into low molecular mass peptides. Our results suggested that incorporation of MTGase could lead to enzymatic modification of proteins of bio-tofu which may help in controlling energy intake and decrease the chance of food allergy.

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Fermented soymilk and soy and cow milk mixture, supplemented with orange peel fiber or Tremella flava fermented powder as prebiotics for high exopolysaccharide‐producing Lactobacillus pentosus SLC 13

Huang

Kao

et al. 2019

J Sci Food Agric

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BACKGROUND: A high exopolysaccharide-producing Lactobacillus pentosus SLC 13 strain was isolated from mustard pickles and showed the characteristics of a probiotic. Orange peel fiber powder (OPFP) and Tremella flava fermented powder (TFP) were shown to be potential prebiotics for L. pentosus SLC 13. The present study aimed to further develop new symbiotic fermented lactic acid beverages using SLC 13 with different proportions of cow milk and soymilk as food substrates, as well as with OPFP or TFP as prebiotics.RESULTS: Acidification rate (soymilk groups, 3.02-4.37 mU min −1 ; soymilk/milk mixture groups, 1.33-2.84 mU min −1 ) and fermentation time (soymilk groups, 7.09-9.25 h; soymilk/milk mixture groups, 12.51-27.34 h) indicated that soymilk represents a suitable substrate for SLC 13-mediated fermentation. Moreover, OPFP and TFP induced a higher exopolysaccharide production of SLC 13 and a higher water holding capacity of fermented beverages. Sensory evaluations suggested that soymilk groups fermented with 10 g kg −1 OPFP (SF-1.0P) and that with 5 g kg −1 TFP (SF-0.5T) and also soymilk/milk mixture groups fermented with 5 g kg −1 OPFP (HSMF-0.5P) and that with 10 g kg −1 TFP (HSMF-1.0T) represent potential fermented drinks. Additionally, SF-1.0P and SF-0.5T products could be preserved for at least 21 days at 4 ∘ C, with high viable cell counts (> 8.8 log 10 CFU mL −1 ) and water holding capacity. CONCLUSION: In the present study, we developed SF-1.0P and SF-0.5T products as a new symbiotic fermented lactic acid beverages. However, in the future, consumer acceptability could be improved by properly regulating the ratio of sugar to acid or seasoning.

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Gelation of Mixtures of Soymilk and Reconstituted Skim Milk Subjected to Combined Acid and Rennet

Cited by 20 publications

References 20 publications

Effect of transglutaminase on rennet‐induced gelation of skim milk and soymilk mixtures

Effect of transglutaminase on rennet‐induced gelation of skim milk and soymilk mixtures

In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase

Fermented soymilk and soy and cow milk mixture, supplemented with orange peel fiber or Tremella flava fermented powder as prebiotics for high exopolysaccharide‐producing Lactobacillus pentosus SLC 13

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