Influence of shear during enzymatic gelation of caseinate-water and caseinate-water-fat systems

Journal of Food Engineering

Volumn 79, Issue 2, 2007, Pages 706-717

  Manski, J M ^a   van der Goot, A J ^a   Boom, R M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Caseinate; CSLM; Emulsion gel; Microstructure; Rheology; Shear; Tensile tests; Transglutaminase

Indexed keywords

CROSSLINKING; EMULSIFICATION; GELATION; MICROSCOPIC EXAMINATION; MICROSTRUCTURE; RHEOLOGY; SOLIDIFICATION; TENSILE TESTING; VISCOELASTICITY;

CASEINATE; CSLM; EMULSION GEL; TRANSGLUTAMINASE;

FOOD PRODUCTS;

EID: 33749355174     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.02.035     Document Type: Article

References (36)

1. Abramoff M.D., Magelhaes P.J., and Ram S.J. Image processing with Image-J. Biophotonics International 11 7 (2004) 36-42
2. Aguilera J.M., and Stanley D.W. Microstructural principles of food processing and engineering. 2nd ed. (1999), Aspen Publishers, Inc. p. 135
3. Aktas N., and Kilic B. Effect of microbial transglutaminase on thermal and electrophoretic properties of ground beef. LWT - Food Science and Technology 38 8 (2005) 815
4. Ando H., Adachi M., Umeda K., Matsuura A., Nonaka M., Uchio R., et al. Purification and characteristics of a novel transglutaminase derived from microorganisms. Agricultural and Biological Chemistry 53 10 (1989) 2613-2617
5. Basman A., Koksel H., and Ng P.K.W. Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours. European Food Research and Technology 215 5 (2002) 419-424
6. Dickinson E. Enzymatic crosslinking as a tool for food colloid rheology control and interfacial stabilization. Trends in Food Science and Technology 8 10 (1997) 334-339
7. Dickinson E., and Yamamoto Y. Rheology of milk protein gels and protein-stabilized emulsion gels cross-linked with transglutaminase. Journal of Agricultural and Food Chemistry (1996) 1371-1377
8. Faergemand M., Murray B.S., and Dickinson E. Cross-linking of milk proteins with transglutaminase at the oil-water interface. Journal of Agricultural and Food Chemistry 45 7 (1997) 2514-2519
9. Gerrard J.A. Protein-protein crosslinking in food: Methods, consequences, applications. Trends in Food Science and Technology 13 12 (2002) 391-399
10. Grappin, R., & Lefier, D. (1993). Reference and routine methods for the measurement of nitrogen fractions in milk and whey, cheese yields and factors affecting its control. In Proceedings of the international dairy federation seminar, Cork.
11. Gunasekaran S., and Ak M.M. Cheese rheology and texture (2003), CRC Press pp. 60-64
12. Guo M.R., Fox P.F., Flynn A., and Kindstedt P.S. Heat-induced modifications of the functional properties of sodium caseinate. International Dairy Journal 6 5 (1996) 473-483
13. Imm J.Y., Lian P., and Lee C.M. Gelation and water binding properties of transglutaminase-treated skim milk powder. Journal of Food Science 65 2 (2000) 200-205
14. Kim K.H., Renkema J.M.S., and van Vliet T. Rheological properties of soybean protein isolate gels containing emulsion droplets. Food Hydrocolloids 15 3 (2001) 295-302
15. Kuraishi C., Yamazaki K., and Susa Y. Transglutaminase: Its utilization in the food industry. Food Reviews International 17 2 (2001) 221-246
16. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage t14. Nature 227 15 (1970) 680-685
17. Lauber S., Henle T., and Klostermeyer H. Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt. European Food Research and Technology 210 5 (2000) 305-309
18. Lorenzen P.C., Schlimme E., and Roos N. Crosslinking of sodium caseinate by a microbial transglutaminase. Nahrung-Food 42 3-4 (1998) 151-154
19. Luyten H., Van Vliet T., and Walstra P. Comparison of various methods to evaluate fracture phenomena in food materials. Journal of Texture Studies 23 (1992) 245-266
20. Manski, J. M., Kretzers, I. M. J., van Brenk, S., van der Goot, A. J., & Boom, R. M. (2006). Influence of dispersed particles on small and large deformation properties of concentrated caseinate composites. Food Hydrocolloids, in press.
21. Menendez O., Schwarzenbolz U., Rohm H., and Henle T. Casein gelation under simultaneous action of transglutaminase and glucono-δ-lactone. Nahrung-Food 48 3 (2004) 165-168
22. Mizuno A., Mitsuiki M., and Motoki M. Glass transition temperature of casein as affected by transglutaminase. Journal of Food Science 64 5 (1999) 796-799
23. Motoki M., and Seguro K. Transglutaminase and its use for food processing. Trends in Food Science and Technology 9 5 (1998) 204-210
24. Nonaka M., Sakamoto H., Toiguchi S., Kawajiri H., Soeda T., and Motoki M. Sodium caseinate and skim milk gels formed by incubation with microbial transglutaminase. Journal of Food Science 57 5 (1992) 1214
25. Pal R. Complex shear modulus of concentrated suspensions of solid spherical particles. Journal of Colloid and Interface Science 245 1 (2002) 171-177
26. Ramirez-Suarez J.C., and Xiong Y.L. Transglutaminase cross-linking of whey/myofibrillar proteins and the effect on protein gelation. Journal of Food Science 67 8 (2002) 2885-2891
27. Reiffers-Magnani C.K., Cuq J.L., and Watzke H.J. Composite structure formation in whey protein stabilized o/w emulsions. I. Influence of the dispersed phase on viscoelastic properties. Food Hydrocolloids 13 4 (1999) 303-316
28. Russ J.C. Image analysis of food microstructure (2005), CRC Press p. 11
29. Schorsch C., Carrie H., Clark A.H., and Norton I.T. Cross-linking casein micelles by a microbial transglutaminase conditions for formation of transglutaminase-induced gels. International Dairy Journal (2000) 519-528
30. Schorsch C., Carrie H., and Norton I.T. Cross-linking casein micelles by a microbial transglutaminase: Influence of cross-links in acid-induced gelation. International Dairy Journal 10 8 (2000) 529-539
31. Serrano A., Cofrades S., and Colmenero F.J. Transglutaminase as binding agent in fresh restructured beef steak with added walnuts. Food Chemistry 85 3 (2004) 423-429
32. Sliwinski E.L., Kolster P., and van Vliet T. Large-deformation properties of wheat dough in uni- and biaxial extension. Part i. Flour dough. Rheologica Acta 43 4 (2004) 306-320
33. Spiegel T., and Huss M. Whey protein aggregation under shear conditions - effects of pH-value and removal of calcium. International Journal of Food Science and Technology 37 (2002) 559-568
34. Tunick M.H. Rheology of dairy foods that gel, stretch and fracture. Journal of Dairy Science 83 (2000) 1892-1898
35. Van Vliet T. Rheological properties of filled gels. Influence of filler matrix interaction. Colloid Polymer Science 266 (1988) 518-524
36. Yokoyama K., Ohtsuka T., Kuraishi C., Ono K., Kita Y., Arakawa T., et al. Gelation of food protein induced by recombinant microbial transglutaminase. Journal of Food Science 68 1 (2003) 48-51