Physical properties of acid milk gels: Acidification rate significantly interacts with cross-linking and heat treatment of milk

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 928-934

  Jacob, Mandy ^a   Nöbel, Stefan ^a,b   Jaros, Doris ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

^b UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Acidification rate; Gel stiffness; Microbial transglutaminase; Milk proteins; Syneresis

Indexed keywords

EID: 79952536682     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.09.003     Document Type: Article

References (40)

1. ADPI Standards for grades of dry milk, including methods of analysis 2009, Bulletin 916, revised 2009, American Dairy Products Institute, Elmhurst, IL, USA.
2. Anema S.G. Effect of temperature and rate of acidification on rheological properties of skim milk gels. Journal of Food Processing and Preservation 2008, 32:1016-1033.
3. Anema S.G., Lauber S., Lee S.K., Henle T., Klostermeyer H. Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk. Food Hydrocolloids 2005, 19:879-887.
4. Bönisch M.P., Heidebach T.C., Kulozik U. Influence of transglutaminase protein cross-linking on the rennet coagulation of casein. Food Hydrocolloids 2008, 22:288-297.
5. Bönisch M.P., Tolkach A., Kulozik U. Inactivation of an indigenous transglutaminase inhibitor in milk serum by means of UHT-treatment and membrane separation techniques. International Dairy Journal 2006, 16:669-678.
6. Braga A.L.M., Menossi M., Cunha R.L. The effect of the glucono-δ-lactone/caseinate ratio on sodium caseinate gelation. International Dairy Journal 2006, 16:389-398.
7. Dannenberg F., Kessler H.G. Effect of denaturation of beta-lactoglobulin on texture properties of set-style nonfat yogurt. 1. Syneresis. Milchwissenschaft 1988, 43:632-635.
8. Dannenberg F., Kessler H.G. Effect of denaturation of beta-lactoglobulin on texture properties of set-style nonfat yogurt. 2. Firmness and flow properties. Milchwissenschaft 1988, 43:700-704.
9. de Jong G.A.H., Wijngaards G., Koppelman S.J. Transglutaminase inhibitor from milk. Journal of Food Science 2003, 68:820-825.
10. de Kruif C.G. Supra-aggregates of casein micelles as a prelude to coagulation. Journal of Dairy Science 1998, 81:3019-3028.
11. Færgemand M., Qvist K.B. Transglutaminase: effect on rheological properties, microstructure and permeability of set style acid skim milk gel. Food Hydrocolloids 1997, 11:287-292.
12. Folk J.E., Cole P.W. Mechanism of action of guinea pig liver transglutaminase. I. Purification and properties of the enzyme; identification of a functional cysteine essential for activity. Journal of Biological Chemistry 1966, 241:5518-5525.
13. Guyomarc'h F., Queguiner C., Law A.J.R., Horne D.S., Dalgleish D.G. Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels. Journal of Agricultural and Food Chemistry 2003, 51:7743-7750.
14. Horne D.S. Casein interactions: casting light on the black boxes, the structure in dairy products. International Dairy Journal 1998, 8:171-177.
15. Horne D.S. Casein micelles as hard spheres: limitations of the model in acidified gel formation. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2003, 213:255-263.
16. Huppertz T., de Kruif C.G. Rennet-induced coagulation of enzymatically cross-linked casein micelles. International Dairy Journal 2007, 17:442-448.
17. Huppertz T., de Kruif C.G. Ethanol stability of casein micelles cross-linked with transglutaminase. International Dairy Journal 2007, 17:436-441.
18. IDF Milk - Determination of fat content - Gerber butyrometers 1982, IDF Standard 51, International Dairy Federation, Brussels, Belgium.
19. IDF Dried milk and dried cream - Determination of water content 1993, IDF Standard 26, International Dairy Federation, Brussels, Belgium.
20. IDF Milk - Determination of nitrogen content - Part 1: Kjeldahl method 2001, IDF Standard 20-1, International Dairy Federation, Brussels, Belgium.
21. Jaros D., Jacob M., Otto C., Rohm H. Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels. International Dairy Journal 2010, 20:341-347.
22. Jaros D., Partschefeld C., Henle T., Rohm H. Transglutaminase in dairy products: chemistry, physics and applications. Journal of Texture Studies 2006, 37:113-155.
23. Jaros D., Pätzold J., Schwarzenbolz U., Rohm H. Small and large deformation rheology of acid gels from transglutaminase treated milks. Food Biophysics 2006, 1:124-132.
24. Jaros D., Rohm H., Haque A., Bonaparte C., Kneifel W. Influence of the starter culture on the relationship between dry matter content and physical properties of set-style yogurt. Milchwissenschaft 2002, 57:325-328.
25. Lankes H., Ozer H.B., Robinson R.K. The effect of elevated milk solids and incubation temperature on the physical properties of natural yoghurt. Milchwissenschaft 1998, 53:510-513.
26. Lee W.A., Lucey J.A. Structure and physical properties of yogurt gels: effects of heating temperature and incubation temperature. Journal of Texture Studies 2003, 34:515-536.
27. Lorenzen P.C., Neve H., Mautner A., Schlimme E. Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt. International Journal of Dairy Technology 2002, 55:152-157.
28. Lucey J.A., van Vliet T., Grolle K., Geurts T., Walstra P. Properties of acid casein gels made by acidification with glucono-δ-lactone. 2. Syneresis, permeability, and microstructural properties. International Dairy Journal 1997, 7:389-397.
29. McMahon D.J., Du H., McManus W.R., Larsen K.M. Microstructural changes in casein supramolecules during acidification of skim milk. Journal of Dairy Science 2009, 92:5854-5867.
30. McMahon D.J., Oommen B.S. Supramolecular structure of the casein micelle. Journal of Dairy Science 2008, 91:1709-1721.
31. Mellema M., Heesakkers J.W.M., van Opheusden J.H.J., van Vliet T. Structure and scaling behavior of aging rennet-induced casein gels examined by confocal microscopy and permeametry. Langmuir 2000, 16:6847-6854.
32. Mounsey J.S., O'Kennedy B.T., Kelly P.M. Influence of transglutaminase treatment on properties of micellar casein and products made therefrom. Lait 2005, 85:405-418.
33. Myllärinen P., Buchert J., Autio K. Effect of transglutaminase on rheological properties and microstructure of chemically acidified sodium caseinate gels. International Dairy Journal 2007, 17:800-807.
34. O'Sullivan M.M., Kelly A.L., Fox P.F. Effect of transglutaminase on the heat stability of milk: a possible mechanism. Journal of Dairy Science 2002, 85:1-7.
35. Partanen R., Autio K., Myllärinen P., Lille M., Buchert J., Forssell P. Effect of transglutaminase in structure and syneresis of neutral and acidic sodium caseinate gels. International Dairy Journal 2008, 18:414-421.
36. Tang C., Yang X.Q., Chen Z., Wu H., Peng Z.Y. Physicochemical and structural characteristics of sodium caseinate biopolymers induced by microbial transglutaminase. Journal of Food Biochemistry 2005, 29:402-421.
37. Verheul M., Roefs S.P.F.M. Structure of whey protein gels, studied by permeability, scanning electron microscopy and rheology. Food Hydrocolloids 1998, 12:17-24.
38. Vétier N., Desobry-Banon S., Ould Eleya M.M., Hardy J. Effect of temperature and acidification rate on the fractal dimension of acidified casein aggregates. Journal of Dairy Science 1997, 80:3161-3166.
39. Walstra P., Wouters J.T.M., Geurts T.J. Dairy science and technology 2006, CRC Press, Boca Raton, FL.
40. Zhong Q., Daubert C.R., Velev O.D. Cooling effects on a model rennet casein gel system: part II. Permeability and microscopy. Langmuir 2004, 20:7406-7411.