Protein aggregates modulate the texture of emulsified and acidified acid milk gels

Gélébart, Perrine; Riaublanc, Alain; Famelart, Marie-Hélène; Jonchère, Camille; Beaumal, Valérie; Anton, Marc; Garnier, Catherine

doi:10.1016/j.foodhyd.2019.02.007

Cited by 11 publications

(7 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, this can affect the food products that contain them, such as in the case of juices, or beverages in general, where turbidity can impact consumer acceptability [ 55 ]. Moreover, in the case of yoghurts, the presence of large protein aggregates could result in the formation of products with low storage moduli, yield stress, firmness and thickness [ 56 ], or could lead to the gelation of acid milk gels, as described by Gélebart et al [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates

Gruppi

Dermiki

Spigno

et al. 2022

Foods

View full text Add to dashboard Cite

This study determined the physicochemical properties (apparent viscosity (ηapp), turbidity (A550nm), particle size and molecular mass distribution) of hydrolysates generated from whey protein concentrate (WPC), milk protein concentrate (MPC) and sodium caseinate (NaCN), following incubation with Debitrase HYW20™ and Prolyve™ at 50 °C, pH 7.0 for 1 and 4 h, before and after heat inactivation (80 °C for 10 min). The degree of hydrolysis (DH) increased with incubation time, giving values of 6.56%, 8.17% and 9.48%, following 1 h hydrolysis of WPC, MPC and NaCN with Debitrase HYW20™, and 12.04%, 15.74% and 17.78%, respectively, following 4 h incubation. These DHs were significantly higher compared to those obtained following 4 h incubation with Prolyve™. Hydrolysis with Debitrase HYW20™ gave >40% of peptides with molecular masses < 1 kDa for all substrates, which was higher than the value obtained following hydrolysis with Prolyve™. The effect of hydrolysis on the physicochemical properties was substrate dependent, since ηapp decreased in WPC and NaCN hydrolysates, particle size decreased for all the substrates, with aggregate formation for MPC, and turbidity decreased in WPC and MPC hydrolysates, while it increased in NaCN hydrolysates. The physical properties of the hydrolysates were influenced by the enzyme thermal inactivation step in a DH-dependent manner, with no significant effect on turbidity and viscosity for hydrolysates at higher DHs.

show abstract

Section: Resultsmentioning

confidence: 99%

Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates

Gruppi

Dermiki

Spigno

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…e fitness function in genetic operation was the basis to evaluate the merits and demerits of genetically evolved chromosome individuals. Here, the "satisfaction degree" and "consensus degree" of users to design works were used as the index to measure the quality of genetic chromosomes [22]. Taking Table 2 as an example, although both design work A and design work B had a common score of 14, work B did not show the attitude of "dissatisfaction" and had a high degree of consistency in evaluation.…”

Section: Experiments Results and Analysismentioning

confidence: 99%

Fractal Art Pattern Generation Based on Genetic Algorithm

Liu

2022

Advances in Multimedia

View full text Add to dashboard Cite

In order to solve the problem in the application and optimization method of fractal art pattern generation, on the basis of the integration of the fractal theory and genetic algorithm, a generation method based on genetic algorithm and composition generation was proposed. The method provided a more stable and convenient supporting environment for the innovative design of artistic patterns, which met the needs of different users for the design of artistic patterns. The experimental results showed that the simplified genetic programming algorithm was optimized in both individual coding complexity and algorithm complexity. The search space was 1023-1026 times larger than the traditional algorithm, and the evaluation times were 2-3 times larger than the traditional algorithm. The results showed that the method could solve the problem that fitness function could not express well and ensure the optimal genetic population.

show abstract

“…proteins and led to Maillard reaction. This phenomenon can be an effective factor in degradation of proteins and change in a* value in yoghurt supplemented with TG and BP (Delikanli and Ozcan, 2017;Gélébart et al, 2019).…”

Section: Colour Parameters Of Yoghurtsmentioning

confidence: 98%

Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder

2020

View full text Add to dashboard Cite

The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25 and 0.50 gL-1 of tara gum caused an increase in firmness, consistency, cohesiveness, viscosity index of yoghurt samples, use of 1 gL-1 of tara gum and combinations of tara gum with buttermilk powder led to a decrease in these properties. During the storage period, increasing the concentration of tara gum resulted in significant decrease in L* and a* values, significant increase in b* value in yoghurt. Sensory properties of non-fat yoghurts supplemented with 0.25 and 0.50 gL-1 did not significantly differ from those of control yoghurts. In contrast, use of 1 gL-1 of tara gum and combinations of tara gum and buttermilk powder caused a significant decrease of sensory properties of non-fat yoghurt.

show abstract

Protein aggregates modulate the texture of emulsified and acidified acid milk gels

Cited by 11 publications

References 55 publications

Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates

Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates

Fractal Art Pattern Generation Based on Genetic Algorithm

Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder

Contact Info

Product

Resources

About