Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10375967 | Food Hydrocolloids | 2005 | 9 Pages |
Abstract
The effect of heat treatment, transglutaminase treatment, and high hydrostatic pressure treatment of fresh skim milk on the rheological properties of acid milk gels, formed by acidification with glucono-δ-lactone, was investigated. Acid gels prepared from unheated skim milk had long gelation times, low gelation pH, and very low final Gâ² values. Heat treatment and pressure treatment of milk had similar effects in that both treatments decreased the gelation time, increased the gelation pH, and markedly increased the final Gâ² of the resultant acid gels. Transglutaminase treatment of milk prior to acid gel formation also markedly increased the final Gâ² of the acid gels; however, when transglutaminase treatment was performed during pressure treatment, a markedly higher final Gâ² was obtained than when only pressure or transglutaminase treatment was performed. It is proposed that there is increased cross-linking of the whey proteins, and an increased cross-linking between the whey proteins and casein when transglutaminase treatment is performed under high pressure. The introduction of a higher number of intermolecular cross-links will result in increased acid gel firmness and therefore an increased final Gâ².
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Skelte G. Anema, Sabine Lauber, Siew Kim Lee, Thomas Henle, Henning Klostermeyer,