Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation

Bönisch, Martin P.; Huss, Manfred; Lauber, Sabine; Kulozik, Ulrich

doi:10.1016/j.foodhyd.2006.07.002

Cited by 55 publications

(65 citation statements)

References 29 publications

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“…SEC column materials differ in composition and pore volume. The column most frequently used for studying cross-linked casein is Superdex 200, e.g., [30,44,47,48,54,100,115,131,[134][135][136][137][138][139][140][141][142][143][144][145][146][147][148], which is provided by GE Healthcare (Uppsala, Sweden). The column material is based on agarose/dextran with a ratio of pore volume to void volume of V i /V o = 1.7 and exhibits a fractionation range from 10 to 600 kg/mol for globular proteins [128].…”

Section: Separation Principlementioning

confidence: 99%

“…In several studies, Bönisch et al used SEC to investigate the action and inactivation of an inhibitor of TGase indigenous to milk [135][136][137], and to show that casein polymerisation by transglutaminase declines during yoghurt fermentation as the enzyme loses its activity below pH 5 [138]. Furthermore, using ferulic acid as mediator for laccase-induced casein polymerisation resulted in an additional peak in SEC, which decreased with ongoing cross-linking because of participation of this substance in the reaction [100].…”

Section: Literature Review Of Studies On Cross-linked Caseinmentioning

confidence: 99%

“…Moreover, the polymerisation degree (sometimes also referred to as oligomerisation degree) was calculated in several studies from size exclusion chromatograms by relating peak areas of cross-linked caseins to the entire sample area [30,32,44,47,48,53,78,[134][135][136][146][147][148]. Because reference casein samples often reveal a low level of polymerised casein (see Figures 9 and 10), the polymerisation degree after cross-linking was also expressed as the difference between cross-linked samples and reference [137][138][139]144,145]. A different definition of polymerisation degree was given by Monogioudi et al [91] for β-casein cross-linked by tyrosinase: they used SEC in combination with multi-angle laser light scattering (MALS) for molar mass determination (see also Section 6) and calculated the ratio of average molar mass to molar mass of monomeric β-casein.…”

Section: Literature Review Of Studies On Cross-linked Caseinmentioning

confidence: 99%

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

et al. 2018

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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.

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Section: Separation Principlementioning

confidence: 99%

Section: Literature Review Of Studies On Cross-linked Caseinmentioning

confidence: 99%

Section: Literature Review Of Studies On Cross-linked Caseinmentioning

confidence: 99%

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

et al. 2018

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“…Remeuf et al (2003) reported that the gels of WPC-enriched yogurts showed a very fine network. Fortification with WPC or b-lg decreases the ratio of casein/whey proteins; hence, it decreases the pore size of the yogurt gel (Bönisch et al 2007). …”

Section: Microstructurementioning

confidence: 99%

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

2017

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Camel milk produces watery texture when it is processed to yogurt. Despite the extensive studies on microbial transglutaminase (MTGase) in dairy research, the effect of this enzyme on the properties of yogurt made from camel milk has not been studied. This study aims to investigate the impact of MTGase with and without bovine skimmed milk powder (SMP), whey protein concentrate (WPC),or b-lactoglobulin (b-lg) on physico-chemical, rheological, microstructural, and sensory properties of camel-milk yogurt during 15 days of storage period. MTGase treatment markedly reduced the fermentation time of unfortified and SMP-fortified camel milk. The fortification of camel milk without MTGase failed to give settype yogurt. The treatment of unfortified milk with MTGase enormously improved the viscosity and the body of yogurt samples. Fortification of MTGase-treated milk impacted positively on the viscosity, the water holding capacity, and the density of the protein matrix in the gel microstructure, which were influenced by the type of dairy ingredients. All MTGase-treated yogurts differed from each other in hardness and adhesiveness values. Electrophoresis results showed that the susceptibility of the individual milk proteins to MTGase varied, and there were differences among the treatments toward the enzyme. SMP-fortified yogurt was the most accepted product. Generally, the addition of MTGase preparation at a concentration of 0.4%, simultaneously with starter culture, to fortified camel milk was considered an effective tool to solve the challenges of producing set-type yogurt from this milk.

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“…Susu skim sebagai bahan baku yang digunakan pada SK kaya akan kasein sedangkan whey untuk WK dan WKB telah kehilangan banyak kasein. Peningkatan viskositas produk susu fermentasi diperoleh pada produk dengan rasio kandungan kasein dan protein whey sebanyak 80:20 (Bonisch et al 2006). Rasio kasein dan whey pada produk hasil penelitian ini lebih rendah khususnya pada produk WK dan WKB.…”

Section: Karakteristik Fisik Dan Kimia Whey Kefirunclassified

Karakteristik Fisik, Kimia, Mikrobiologi Whey Kefir Dan Aktivitasnya Terhadap Penghambatan Angiotensin Converting Enzyme (Ace)

Febrisiantosa

Purwanto

Arief

et al. 2013

jtip

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This study was conducted to evaluate the characteristics of whey-based kefir products and their activity to inhibit the angiotensin converting enzyme (ACE). Kefir was produced by using many types of whey, namely SK: skim milk based kefir (control); ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik produk kefir berbahan baku whey serta kemampuannya dalam menghambat kerja Angiotensin Converting Enzyme (ACE). Produk kefir yang dibuat dalam penelitian ini berasal dari bahan baku whey yang berbeda sebagai perlakuan yang dikerjakan dalam eksperimen Rancangan Acak Lengkap 3 perlakuan dengan 3 kali ulangan, yaitu SK: Kefir berbahan baku susu skim sapi (kontrol); WK: kefir berbahan baku whey keju gouda; dan WKB: kefir berbahan baku whey bubuk komersial. Kualitas fisik dan kimia (pH, keasaman, viskositas, protein, lemak, laktosa dan alkohol), mikrobiologis (populasi bakteri asam laktat dan khamir kapang), konsentrasi peptida, penghambatan ACE, IC50, dan Inhibition Efficiency Ratio (IER) dari kefir yang dihasilkan kemudian diamati. Hasil penelitian menunjukkan bahwa jenis bahan baku whey yang digunakan berpengaruh nyata terhadap kualitas fisik dan kimia produk whey kefir yang diperoleh. Populasi bakteri asam laktat dan khamir kapang tidak berbeda nyata (p>0.05) pada semua produk whey kefir penelitian. Konsentrasi peptida dan penghambatan ACE WK berturut-turut adalah 1.54±0.02 mg/mL dan 73.07±0.91%; secara signifikan lebih tinggi (p<0.05) dibandingkan dengan kontrol dan WKB. IC50 WK adalah 0.83±0.02 mg/mL, lebih rendah (p<0.05) dibandingkan dengan kontrol (1.05±0.01 mg/mL) dan WKB (0.96±0.01 mg/mL). IER WK sebesar 47.35±0.09% per mg/mL tidak berbeda nyata (p>0.05) dibandingkan dengan kontrol (47.19±0.09% per mg/mL) tetapi secara nyata lebih tinggi (p<0.05) dibandingkan dengan WKB (45.75±0.18% per mg/mL). Berdasarkan hasil penelitian ini dapat disimpulkan bahwa whey kefir berpotensi sebagai sumber peptida bioaktif antihipertensi. oxygen demand (BOD) dan chemical oxygen demand (COD) tidak memenuhi batas aman yang diperbolehkan, yaitu 50.000 mg/L (BOD) dan 80.000 mg/L (COD) (Guimarães et al. 2010) karena whey masih mengandung nutrisi atau bahan organik diantaranya adalah protein, laktosa (gula susu) dan mineral. Bahan organik yang terkandung dalam whey merupakan media yang baik bagi pertumbuhan mikroorganisme. Hal ini berpontensi untuk pemanfaatan whey sebagai media fermentasi yang menghasilkan produk dengan nilai ekonomis lebih baik.

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Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation

Cited by 55 publications

References 29 publications

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

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

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

Karakteristik Fisik, Kimia, Mikrobiologi Whey Kefir Dan Aktivitasnya Terhadap Penghambatan Angiotensin Converting Enzyme (Ace)

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