Influence of β-Lactoglobulin Denaturation on Syneresis and Rheological Properties of Set-Style Nonfat Yoghurt

Dannenberg, F.; Keßler, H. G.

doi:10.1007/978-94-009-3733-8_156

Cited by 10 publications

(13 citation statements)

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“…However, the results generally clear that the PWPC addition produced fresh low fat yoghurt of similar syneresis to control. This finding agreed with that reported by El-Etriby et al (1997); Abd El-Salam et al (1991), Dannenberg and Kessler, (1988) and Modler et al (1983). Also, Huffman (1996) mentioned that a strong gel net work helps hold water and prevents syneresis which improve appearance in yoghurt.…”

Section: Rheological Properties 1-curd Tensionsupporting

confidence: 90%

Influence of Particulated Whey Protein Concentrate on the Rheological and Sensory Properties of Low Fat Yoghurt.

Farrag

2002

Journal of Food and Dairy Sciences

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The present work is concerned with the manufacture of low fat yoghurt using particulated whey protein concentrates (PWPC) as fat replacer. Experimental yoghurts milk contained 3.0% fat (control), 2% fat +10% PWPC, 1% fat + 20% PWPC and skim milk + 30% PWPC, were prepared and their rheological and sensory attributes were followed.The results indicated that increasing shear rate significantly reduced the apparent viscosity of low fat yoghurt. Increasing rate of fat replacement with PWPC reduced viscosity values of yoghurt compared with control. Viscosities of all yoghurt samples increased during storage. Low fat yoghurt made with 10 and 20% PWPC showed similar firmness and syneresis of the control, and had good flavour when fresh and after 2 weeks of storage while, yoghurt with 30% PWPC resulted in too firm body and gave an undesirable flavour. Substituting milk fat with PWPC up to 20% in milk can produce good quality low fat yoghurt.

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Section: Rheological Properties 1-curd Tensionsupporting

confidence: 90%

Influence of Particulated Whey Protein Concentrate on the Rheological and Sensory Properties of Low Fat Yoghurt.

Farrag

2002

Journal of Food and Dairy Sciences

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“…Formation of acid dairy gels, e.g., in the manufacture of yoghurt, usually involves extensive heat treatment of the milk at 85−95 °C for 5−15 min. This treatment induces denaturation of the whey proteins, which has been correlated with the early onset of gelation, higher firmness, and lower syneresis of acid gels, all desirable qualities for yoghurt ( − ). During heating, the denatured whey proteins interact with each other and with κ-casein essentially through thiol/disulfide exchanges and hydrophobic interactions to form heat-induced whey protein/κ-casein aggregates located on the surface of the casein micelle and in the serum phase of milk ( − ).…”

Section: Introductionmentioning

confidence: 99%

Limited Enzymatic Treatment of Skim Milk Using Chymosin Affects the Micelle/Serum Distribution of the Heat-Induced Whey Protein/κ-Casein Aggregates

Renan¹,

Guyomarc’H²,

Chatriot³

et al. 2007

J. Agric. Food Chem.

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The effects of heat treatment and limited kappa-casein hydrolysis on the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates were investigated as a possible explanation for the gelation properties of combined rennet and acid gels. Reconstituted skim milk was submitted to combinations of 0-67% hydrolysis of the kappa-casein at 5 degrees C and heat treatment at 90 degrees C for 10 min. The protein composition of the ultracentrifugal fractions was obtained by reverse-phase high-performance liquid chromatography (RP-HPLC). The aggregates contained in each phase were isolated by size-exclusion chromatography and analyzed by RP-HPLC and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Upon heating only, 20-30% of the total kappa-casein dissociated, while 20-30% of the total whey protein attached to the micelles. When heated milk was renneted, little changes were observed in the distribution and composition of the aggregates. Conversely, the heat treatment of partially renneted milk induced the formation of essentially micelle-bound aggregates. The results were discussed in terms of the preferred interaction between hydrophobic para-kappa-casein and denatured whey proteins.

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“…In many commercial dairy processes, thermal treatment of milk and dairy mixes is an obligatory operation to ensure the safety and shelf life of the final product and to improve the functional properties of the milk proteins. In yogurt manufacture, heating at 90−95 °C for 5−10 min considerably enhances gel firmness and homogeneity and reduces syneresis, in parallel with the extent of denaturation of the whey proteins ( − ).…”

Section: Introductionmentioning

confidence: 99%

Role of the Soluble and Micelle-Bound Heat-Induced Protein Aggregates on Network Formation in Acid Skim Milk Gels

Guyomarc’H

Queguiner

Law

et al. 2003

J. Agric. Food Chem.

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Gel formation was monitored by low amplitude rheometry during acidification at 40 degrees C with 1.5% glucono-delta-lactone in combined milk systems containing soluble and/or micelle-bound heat-induced (95 degrees C/10 min) aggregates of denatured whey proteins and kappa-casein and in heated dairy mixes with varying micellar casein/whey protein ratio (CN/WP). Both soluble and micelle-bound aggregates increased gelation pH and gel strength. Micelle-bound aggregates seemed to modify the micelle surface so that micelles were destabilized at a pH of 5.1 (instead of 4.7), while soluble aggregates precipitated at their calculated pI of approximately 5.3, and initiated an early gelation by interacting with the micelles. Decreasing the CN/WP ratio produced larger aggregates with higher whey protein: kappa-casein ratio, which gave more elastic gels. The specific effects of the micellar and soluble aggregates on gel strength are discussed with respect to their relative proportions in the heated milk.

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Influence of β-Lactoglobulin Denaturation on Syneresis and Rheological Properties of Set-Style Nonfat Yoghurt

Cited by 10 publications

References 0 publications

Influence of Particulated Whey Protein Concentrate on the Rheological and Sensory Properties of Low Fat Yoghurt.

Influence of Particulated Whey Protein Concentrate on the Rheological and Sensory Properties of Low Fat Yoghurt.

Limited Enzymatic Treatment of Skim Milk Using Chymosin Affects the Micelle/Serum Distribution of the Heat-Induced Whey Protein/κ-Casein Aggregates

Role of the Soluble and Micelle-Bound Heat-Induced Protein Aggregates on Network Formation in Acid Skim Milk Gels

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