Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 419-427

  Ercili Cura, Dilek ^a   Lille, Martina ^a   Legland, David ^b   Gaucel, Sébastien ^b   Poutanen, Kaisa ^a   Partanen, Riitta ^a   Lantto, Raija ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b Université Paris Saclay   (France)

Author keywords

Acidification; Milk; Syneresis; Transglutaminase

Indexed keywords

ACIDIFICATION; AGGREGATES; BACKSCATTERING; GELATION; GELS; PORE SIZE;

ACID MILK GEL; FORMATION DYNAMICS; GEL FORMATION; GELATION POINT; MILK; STRUCTURAL MECHANISMS; SYNAERESIS; TRANSGLUTAMINASES; WATER RETENTION; WATER-HOLDING CAPACITY;

INFRARED DEVICES;

EID: 84864441405     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.07.008     Document Type: Article

References (47)

1. Anema S.G. Effect of temperature and rate of acidification on the rheological properties of acid skim milk gels. Journal of Food Processing and Preservation 2008, 32(6):1016-1033.
2. Anema S.G. Role of colloidal calcium phosphate in the acid gelation properties of heated skim milk. Food Chemistry 2009, 114(1):161-167.
3. Banon S., Hardy J. A colloidal approach of milk acidification by glucono-delta-lactone. Journal of Dairy Science 1992, 75(4):935-941.
4. Buchert J., Ercili Cura D., Ma H., Gasparetti C., Monogioudi E., Faccio G., et al. Crosslinking food proteins for improved functionality. Annual Review of Food Science and Technology 2010, Vol. 1:113-138.
5. Castillo M., Lucey J.A., Payne F.A. The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin. Cottage cheese-type gels. International Dairy Journal 2006, 16(2):131-146.
6. Castillo M., Lucey J.A., Wang T., Payne F.A. Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels. International Dairy Journal 2006, 16(2):153-163.
7. Dalgleish D.G., Law A.J.R. pH-induced dissociation of casein micelles. 1. Analysis of liberated caseins. Journal of Dairy Research 1988, 55:529-538.
8. Devaux M.-F., Bouchet B., Legland D., Guillon F., Lahaye M. Macro-vision and grey level granulometry for quantification of tomato pericarp structure. Postharvest Biology and Technology 2008, 47(2):199-209.
9. Eissa A.S., Khan S.A. Acid-induced gelation of enzymatically modified, preheated whey proteins. Journal of Agricultural and Food Chemistry 2005, 53(12):5010-5017.
10. Ercili Cura D., Lille M., Partanen R., Kruus K., Buchert J., Lantto R. Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels. International Dairy Journal 2010, 20(12):830-837.
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(3):287-292.
12. Folk J.E. Transglutaminase (guinea pig liver). Metabolism of amino acids and amines 1970, Vol. 17:889-894. Academic Press, New York, USA.
13. Folk J.E., Finlayson J.S. The epsilon-(gamma-glutamyl)lysine crosslink and the catalytic role of transglutaminases. Advances in Protein Chemistry 1977, 31:1-33.
14. Gastaldi E., Lagaude A., De La Fuente B.T. Micellar transition state in casein between pH 5.5 and 5.0. Journal of Food Science 1996, 61(1):59-64.
15. Gisler T., Ball R., Weitz D.A. Strain hardening of fractal colloidal gels. Physical Review Letters 1999, 82(5):1064-1067.
16. Griffin M., Casadio R., Bergamini C.M. Transglutaminases: nature's biological glues. Biochemistry Journal 2002, 368:377-396.
17. Haque A., Richardson R.K., Morris E.R. Effect of fermentation temperature on the rheology of set and stirred yogurt. Food Hydrocolloids 2001, 15(4-6):593-602.
18. van Heijkamp L.F., de Schepper I.M., Strobl M., Tromp R.H., Heringa J.R., Bouwman W.G. Milk gelation studied with small angle neutron scattering techniques and Monte Carlo simulations. The Journal of Physical Chemistry A 2010, 114(7):2412-2426.
19. Hermansson A.-M. Structuring water by gelation. Food materials science 2008, 255-280. Springer, New York. J.M. Aguilera, P.J. Lillford (Eds.).
20. Horne D.S. Formation and structure of acidified milk gels. International Dairy Journal 1999, 9(3-6):261-268.
21. 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(2-3):255-263.
22. Huppertz T., De Kruif C.G. Structure and stability of nanogel particles prepared by internal cross-linking of casein micelles. International Dairy Journal 2008, 18:556-565.
23. Huppertz T., Smiddy M.A., De Kruif C.G. Biocompatible micro-gel particles from cross-linked casein micelles. Biomacromolecules 2007, 8:1300-1305.
24. Imm J.Y., Lian P., Lee C.M. Gelation and water binding properties of transglutaminase-treated skim milk powder. Journal of Food Science 2000, 65(2):200-205.
25. Jaros D., Partschefeld C., Henle T., Rohm H. Transglutaminase in dairy products: chemistry, physics, applications. Journal of Texture Studies 2006, 37(2):113-155.
26. Jaros D., Pätzold J., Schwarzenbolz U., Rohm H. Small and large deformation rheology of acid gels from transglutaminase treated milks. Food Biophysics 2006, 1(3):124-132.
27. Lakemond C.M.M., van Vliet T. Acid skim milk gels: the gelation process as affected by preheating pH. International Dairy Journal 2008, 18(5):574-584.
28. Lakemond C.M.M., van Vliet T. Rheological properties of acid skim milk gels as affected by the spatial distribution of the structural elements and the interaction forces between them. International Dairy Journal 2008, 18(5):585-593.
29. Legland D., Devaux M.F., Bouchet B., Guillon F., Lahaye M. Cartography of cell morphology in tomato pericarp at the fruit scale. Journal of Microscopy 2012, 247(1):78-93.
30. Lorenzen P.C., Mautner A., Schlimme E. Effect of enzymatic crosslinking of milk proteins on the resulting properties of yoghurt products. Kieler Milchwirtschaftliche Forschungsberichte 1999, 51(1):89-97.
31. 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(3):152-157.
32. Lucey J.A. ADSA Foundation Scholar Award. Formation and physical properties of milk protein gels. Journal of Dairy Science 2002, 85(2):281-294.
33. Lucey J.A., Singh H. Formation and physical properties of acid milk gels: a review. Food Research International 1998, 30(7):529-542.
34. Lucey J.A., Tamehana M., Singh H., Munro P.A. Effects of interactions between denaturated whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels. Journal of Dairy Research 1998, 65:555-567.
35. Mezzenga R., Schurtenberger P., Burbidge A., Michel M. Understanding foods as soft materials. Nature Materials 2005, 4(10):729-740.
36. Moon J.-H., Hong Y.-H., Huppertz T., Fox P.F., Kelly A.L. Properties of casein micelles cross-linked by transglutaminase. International Journal of Dairy Technology 2009, 62(1):27-32.
37. 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(4-5):405-418.
38. Ozrenk E. The use of transglutaminase in dairy products. International Journal of Dairy Technology 2006, 59(1):1-7.
39. Payne F.A., Castillo M. Light backscatter sensor applications in milk coagulation. Encyclopedia of agricultural, food, and biological engineering 2007, 1-5. Taylor & Francis.
40. Phadungath C. The mechanism and properties of acid-coagulated milk gels. Songklanakarin Journal of Science and Technology 2005, 27(2):433-448.
41. Ruis H.G.M., Venema P., van der Linden E. Relation between pH-induced stickiness and gelation behaviour of sodium caseinate aggregates as determined by light scattering and rheology. Food Hydrocolloids 2007, 21(4):545-554.
42. Schorsch C., Carrie H., Norton I.T. Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation. International Dairy Journal 2000, 10:529-539.
43. Soille P. Morphological image analysis. Principles and applications 2003, Springer Verlag. 2 ed.
44. van Vliet T. Structure and rheology of gels formed by aggregated protein particles 2000, 367-377. Elsevier, Amsterdam. K. Nishinari (Ed.).
45. van Vliet T., van Dijk H.J.M., Zoon P., Walstra P. Relation between syneresis and rheological properties of particle gels. Colloid and Polymer Science 1991, 269:620-627.
46. van Vliet T., Walstra P. Water in casein gels; how to get it out or keep it in. Journal of Food Engineering 1994, 22(1-4):75-88.
47. Walstra P., van Dijk H.J.M., Geurts T.J. The syneresis of curd. 1. General considerations and literature review. Netherlands Milk and Dairy Journal 1985, 39:209-246.