Whey protein-pectin complexes as new texturising elements in fat-reduced yoghurt systems

International Dairy Journal

Volumn 36, Issue 2, 2014, Pages 118-127

  Krzeminski, Alina ^a   Prell, Katharina Angelika ^a   Busch Stockfisch, Mechthild ^b   Weiss, Jochen ^a   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b HAMBURG UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ASSOCIATIVE INTERACTIONS; FLOW PROPERTIES; LASER DIFFRACTIONS; PECTIN MIXTURES; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; STRUCTURING EFFECTS; WHEY PROTEINS;

MIXTURES; SCANNING ELECTRON MICROSCOPY;

PROTEINS;

EID: 84896823108     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.01.018     Document Type: Article

References (40)

1. Aguilera J.M. Gelation of whey proteins. Food Technology 1995, 49:83-89.
2. Aguilera J.M., Kessler H.-G. Properties of mixed and filled-type dairy gels. Journal of Food Science 1989, 54:1213-1217.
3. Bédié G.K., Turgeon S.L., Makhlouf J. Formation of native whey protein isolate-low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods. Food Hydrocolloids 2008, 22:836-844.
4. Corredig M., Dalgleish D.G. Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk. Food Research International 1996, 29:49-55.
5. Dannenberg F., Kessler H.-G. Reaction kinetics of the denaturation of whey proteins in milk. Journal of Food Science 1988, 53:258-263.
6. Dickinson E. Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions. Soft Matter 2008, 4:932-942.
7. Dumas J.B.A. Procedes de l'analyse organique. Annales de Chimie et de Physique 1831, 247:198-213.
8. Fairise J.F., Cayot P., Lorient D. Characterisation of the protein composition of casein micelles after heating. International Dairy Journal 1999, 9:249-254.
9. Fang Y., Al-Assaf S., Phillips G.O., Nishinari K., Funami T., Williams P.A. Binding behavior of calcium to polyuronates: comparison of pectin with alginate. Carbohydrate Polymers 2008, 72:334-341.
10. Garrec D.A., Norton I.T. The influence of hydrocolloid hydrodynamics on lubrication. Food Hydrocolloids 2012, 26:389-397.
11. Gentès M.-C., St-Gelais D., Turgeon S.L. Stabilization of whey protein isolate-pectin complexes by heat. Journal of Agricultural and Food Chemistry 2010, 58:7051-7058.
12. Girard M., Turgeon S.L., Gauthier S.F. Interbiopolymer complexing between β-lactoglobulin and low- and high-methylated pectin measured by potentiometric titration and ultrafiltration. Food Hydrocolloids 2002, 16:585-591.
13. Girard M., Turgeon S.L., Gauthier S.F. Quantification of the interactions between β-lactoglobulin and pectin through capillary electrophoresis analysis. Journal of Agricultural and Food Chemistry 2003, 51:6043-6049.
14. Hahn C., Wachter T., Nöbel S., Weiss J., Eibel H., Hinrichs J. Graininess in fresh cheese as affected by post-processing: influence of tempering and mechanical treatment. International Dairy Journal 2012, 26:73-77.
15. IDF-Standard Sensory evaluation of dairy products by scoring - Reference method. Standard 99C 1997, International Dairy Federation, Brussels, Belgium.
16. Jones O.G., Decker E.A., McClements D.J. Formation of biopolymer particles by thermal treatment of β-lactoglobulin-pectin complexes. Food Hydrocolloids 2009, 23:1312-1321.
17. Jones O.G., Decker E.A., McClements D.J. Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles. Food Hydrocolloids 2010, 24:239-248.
18. Jones O.G., Lesmes U., Dubin P., McClements D.J. Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin-pectin complexes. Food Hydrocolloids 2010, 24:374-383.
19. Kontopidis G., Holt C., Sawyer L. Invited review: β-lactoglobulin: binding properties, structure, and function. Journal of Dairy Science 2004, 87:785-796.
20. Krzeminski A., Großhable K., Hinrichs J. Structural properties of stirred yoghurt as influenced by whey proteins. LWT - Food Science and Technology 2011, 44:2134-2140.
21. Krzeminski A., Prell K.A., Weiss J., Hinrichs J. Environmental response of pectin-stabilized whey protein aggregates. Food Hydrocolloids 2014, 35:332-340.
22. Krzeminski A., Tomaschunas M., Köhn E., Busch-Stockfisch M., Weiss J., Hinrichs J. Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis. Journal of Food Science 2013, 78:S314-S319.
23. Krzeminski A., Wohlhüter S., Heyer P., Utz J., Hinrichs J. Measurement of lubricating properties in a tribosystem with different surface roughness. International Dairy Journal 2012, 26:23-30.
24. Küçükçetin A. Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yogurt. Food Research International 2008, 41:165-171.
25. Laneuville S.I., Paquin P., Turgeon S.L. Formula optimization of a low-fat food system containing whey protein isolate-xanthan gum complexes as fat replacer. Journal of Food Science 2005, 70:S513-S519.
26. Lee W.-J., Lucey J.A. Rheological properties, whey separation, and microstructure in set-style yogurt: effects of heating temperature and incubation temperature. Journal of Texture Studies 2003, 34:515-536.
27. Lobato-Calleros C., Recillas-Mota M.T., Espinosa-Solares T., Alvarez-Ramirez J., Vernon-Carter E.J. Microstructural and rheological properties of low-fat stirred yogurts made with skim milk and multiple emulsions. Journal of Texture Studies 2009, 40:657-675.
28. Lucey J.A. Cultured dairy products: an overview of their gelation and texture properties. International Journal of Dairy Technology 2004, 57:77-84.
29. Lucey J.A., Singh H. Formation and physical properties of acid milk gels: a review. Food Research International 1998, 30:529-542.
30. Mottar J., Bassier A., Joniau M., Baert J. Effect of heat-induced association of whey proteins and casein micelles on yogurt texture. Journal of Dairy Science 1989, 72:2247-2256.
31. Puvanenthiran A., Williams R.P.W., Augustin M.A. Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios. International Dairy Journal 2002, 12:383-391.
32. Ramírez-Santiago C., Lobato-Calleros C., Espinosa-Andrews H., Vernon-Carter E. Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate. Dairy Science and Technology 2012, 92:383-398.
33. Remeuf F., Mohammed S., Sodini I., Tissier J.P. Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yoghurt. International Dairy Journal 2003, 13:773-782.
34. Roefs S.P.F.M., van Vliet T. Structure of acid casein gels. 2. Dynamic measurements and type of interaction forces. Colloids and Surfaces 1990, 50:161-175.
35. Schmitt C., Sanchez C., Desobry-Banon S., Hardy J. Structure and technofunctional properties of protein-polysaccharide complexes: a review. Critical Reviews in Food Science and Nutrition 1998, 38:689-753.
36. Tomaschunas M., Hinrichs J., Köhn E., Busch-Stockfisch M. Effects of casein-to-whey protein ratio, fat and protein content on sensory properties of stirred yoghurt. International Dairy Journal 2012, 26:31-35.
37. Torres I.C., Janhøj T., Mikkelsen B.Ø., Ipsen R. Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt. International Dairy Journal 2011, 21:645-655.
38. de Vicente J., Stokes J.R., Spikes H.A. Soft lubrication of model hydrocolloids. Food Hydrocolloids 2006, 20:483-491.
39. Wang X., Lee J., Wang Y.-W., Huang Q. Composition and rheological properties of β-lactoglobulin/pectin coacervates: effects of salt concentration and initial protein/polysaccharide ratio. Biomacromolecules 2007, 8:992-997.
40. Zasypkin D.V., Dumay E., Cheftel J.C. Pressure- and heat-induced gelation of mixed β-lactoglobulin/xanthan solutions. Food Hydrocolloids 1996, 10:203-211.