Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt
Copyright © 2023 Elsevier Ltd. All rights reserved..
The effects of enzymatic deamidation by protein-glutaminase (PG) on the texture, rheology, microstructure, and sensory properties of skimmed set-type yoghurt were studied. The proportion of small-particle size milk protein micelles (10-50 nm) increased significantly from 0 to 99.39% after PG deamidation. Cryo-SEM results revealed that PG-treated yoghurt had a denser and less open 3D structure. PG was effective at inhibiting post-acidification during storage at 4 ℃. The water holding capacity of PG-treated yoghurt (0.12 U·mL-1) increased by more than 15%. The fluidity and viscosity of yoghurt were significantly improved with increasing PG dose. Sensory evaluation revealed that PG (0.06 U·mL-1) significantly improved the smoothness and creaminess of skimmed set-type yoghurt, which corresponded to the pastiness in texture. In summary, PG can effectively address the problems of post-acidification, gel fracture, and flavors change in skimmed set-type yoghurt, providing new applications for PG in the food industry.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2023 |
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| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:429 |
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| Enthalten in: |
Food chemistry - 429(2023) vom: 15. Dez., Seite 136831 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Wu, Jiajing [VerfasserIn] |
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| Links: |
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| Themen: |
EC 3.5.1.2 |
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| Anmerkungen: |
Date Completed 24.08.2023 Date Revised 24.08.2023 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2023.136831 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a The effects of enzymatic deamidation by protein-glutaminase (PG) on the texture, rheology, microstructure, and sensory properties of skimmed set-type yoghurt were studied. The proportion of small-particle size milk protein micelles (10-50 nm) increased significantly from 0 to 99.39% after PG deamidation. Cryo-SEM results revealed that PG-treated yoghurt had a denser and less open 3D structure. PG was effective at inhibiting post-acidification during storage at 4 ℃. The water holding capacity of PG-treated yoghurt (0.12 U·mL-1) increased by more than 15%. The fluidity and viscosity of yoghurt were significantly improved with increasing PG dose. Sensory evaluation revealed that PG (0.06 U·mL-1) significantly improved the smoothness and creaminess of skimmed set-type yoghurt, which corresponded to the pastiness in texture. In summary, PG can effectively address the problems of post-acidification, gel fracture, and flavors change in skimmed set-type yoghurt, providing new applications for PG in the food industry | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Protein-glutaminase | |
| 650 | 4 | |a Rheology | |
| 650 | 4 | |a Sensory evaluation | |
| 650 | 4 | |a Skimmed set-type yoghurt | |
| 650 | 4 | |a Texture | |
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| 700 | 1 | |a Lin, Rongyu |e verfasserin |4 aut | |
| 700 | 1 | |a Niu, Jinjin |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Zhen |e verfasserin |4 aut | |
| 700 | 1 | |a Chang, Zhongyi |e verfasserin |4 aut | |
| 700 | 1 | |a Jia, Caifeng |e verfasserin |4 aut | |
| 700 | 1 | |a Zou, Chunjing |e verfasserin |4 aut | |
| 700 | 1 | |a Jiang, Deming |e verfasserin |4 aut | |
| 700 | 1 | |a Jin, Mingfei |e verfasserin |4 aut | |
| 700 | 1 | |a Huang, Jing |e verfasserin |4 aut | |
| 700 | 1 | |a Gao, Hongliang |e verfasserin |4 aut | |
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