Quality attributes of the set-style skimmed yoghurt containing enzymatic cross-linked or thermal polymerized whey protein isolate;Atributos cualitativos del yogur desnatado preparado con aislado proteínico de lactosuero con reticulación encimática o polimerizado térmico

CYTA - Journal of Food

Volumn 15, Issue 1, 2017, Pages 34-40

  Shi, Jia ^a   Li, Dan ^a,b   Zhao, Xin Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY   (China)

Author keywords

enzymatic cross linking; quality; set style skimmed yoghurt; thermal polymerization; Whey protein isolate

Indexed keywords

FERMENTED MILK; IMAGE QUALITY; PROTEINS;

CHEMICAL COMPOSITIONS; HIGH TEMPERATURE TREATMENTS; QUALITY ATTRIBUTES; SET-STYLE SKIMMED YOGHURT; SKIMMED MILK; THERMAL POLYMERIZATIONS; TRANSGLUTAMINASES; WHEY PROTEIN ISOLATE;

CROSSLINKING;

EID: 84980361846     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2016.1200673     Document Type: Article

References (36)

1. Akalin, A.S., Unal, G., Dinkci, N., & Hayaloglu, A.A., (2012). Microstructure, texture and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate. Journal of Dairy Science, 95, 3617−3628. doi:10.3168/jds.2011-5297
2. Anema, S.G., Lauber, S., Lee, S.K., Henle, T., & Klostermeyer, H., (2005). Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk. Food Hydrocolloids, 19, 879−887. doi:10.1016/j.foodhyd.2004.12.001
3. AOAC. (1999). Official methods of analysis of AOAC international (16th ed.). Gaithersburg, MD:AOAC International.
4. Beermann, C., & Hartung, J., (2012). Current enzymatic milk fermentation procedures. European Food Research and Technology, 235, 1−12. doi:10.1007/s00217-012-1733-8
5. Chang, C.-H., Kong, B.-H., & Zhao, X.-H., (2014). Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking. CyTA-Journal of Food, 12, 249−255. doi:10.1080/19476337.2013.837963
6. Damin, M.R., Alcântara, M.R., Nunes, A.P., & Oliveira, M.N., (2009). Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT-Food Science and Technology, 42, 1744−1750. doi:10.1016/j.lwt.2009.03.019
7. Debon, J., Prudêncio, E.S., & Petrus, J.C.C., (2010). Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk. Journal of Food Engineering, 99, 128−135. doi:10.1016/j.jfoodeng.2010.02.008
8. Dickinson, E., & Yamamoto, Y., (1996). Rheology of milk protein gels and protein-stabilized emulsion gels cross-linked with transglutaminase. Journal of Agricultural and Food Chemistry, 44, 1371−1377. doi:10.1021/jf950705y
9. Færgemand, M., & Qvist, K.B., (1997). Transglutaminase:Effect on rheological properties, microstructure and permeability of set style acid skim milk gel. Food Hydrocolloids, 11, 287−292. doi:10.1016/S0268-005X(97)80058-6
10. Færgemand, M., Sørensen, M.V., Jørgensen, U., Budolfsen, G., & Qvist, K.B., (1999). Transglutaminase:Effect on instrumental and sensory texture of set style yoghurt. Milchwissenschaft, 54, 563−566.
11. Farnsworth, J.P., Li, J., Hendricks, G.M., & Guo, M.R., (2006). Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt. Small Ruminant Research, 65, 113−121. doi:10.1016/j.smallrumres.2005.05.036
12. Fitzsimons, S.M., Mulvihill, D.M., & Morris, E.R., (2008). Segregative interactions between gelatin and polymerised whey protein. Food Hydrocolloids, 22, 485–491. doi:10.1016/j.foodhyd.2007.01.005
13. Gauche, C., Tomazi, T., Barreto, P.L.M., Ogliari, P.J., & Bordignon-Luiz, M.T., (2009). Physical properties of yoghurt manufactured with milk whey and transglutaminase. LWT-Food Science and Technology, 42, 239−243. doi:10.1016/j.lwt.2008.05.023
14. Gauche, C., Vieira, J.T.C., Ogliari, P.J., & Bordignon-Luiz, M.T., (2008). Crosslinking of milk whey proteins by transglutaminase. Process Biochemistry, 43, 788−794. doi:10.1016/j.procbio.2008.04.004
15. Guyot, C., & Kulozik, U., (2011). Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt. International Dairy Journal, 21, 628−635. doi:10.1016/j.idairyj.2010.10.010
16. Han, Y.-P., Fu, M., & Zhao, X.-H., (2015). The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk. International Journal of Dairy Technology, 68, 427−433. doi:10.1111/1471-0307.12195
17. Haque, Z., & Kinsella, J.E., (1988). Interaction between heated κ-casein and β-lactoglobulin:Predominance of hydrophobic interactions in the initial stages of complex formation. Journal of Dairy Research, 55, 67−80. doi:10.1017/S0022029900025863
18. Hiller, B., & Lorenzen, P.C., (2011). Properties of set-style skim milk yoghurt as affected by an enzymatic or Maillard reaction induced milk protein oligomerisation. LWT-Food Science and Technology, 44, 811−819. doi:10.1016/j.lwt.2010.12.012
19. Jacob, M., Nöbel, S., Jaros, D., & Rohm, H., (2011). Physical properties of acid milk gels:Acidification rate significantly interacts with cross-linking and heat treatment of milk. Food Hydrocolloids, 25, 928−934. doi:10.1016/j.foodhyd.2010.09.003
20. Krzeminski, A., Grosshable, K., & Hinrichs, J., (2011). Structural properties of stirred yoghurt as influenced by whey proteins. LWT-Food Science and Technology, 44, 2134−2140. doi:10.1016/j.lwt.2011.05.018
21. Kücükcetin, A., (2008). Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt. Food Research International, 41, 165−171. doi:10.1016/j.foodres.2007.11.003
22. Labropoulos, A.E., Collins, W.F., & Stone, W.K., (1984). Effects of ultra-high temperature and vat processes on heat-induced rheological properties of yogurt. Journal of Dairy Science, 67, 405−409. doi:10.3168/jds.S0022-0302(84)81316-8
23. Lauber, S., Henle, T., & Klostermeyer, H., (2000). Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt. European Food Research and Technology, 210, 305−309. doi:10.1007/s002170050554
24. Lee, W.J., & Lucey, J.A., (2010). Formation and physical properties of yogurt. Asian-Austalian Journal of Animal Science, 23, 1127−1136.
25. Lorenzen, P.C., Neve, H., Mautner, A., & Schlimme, E., (2002). Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt. International Journal of Dairy Technology, 55, 152−157. doi:10.1046/j.1471-0307.2002.00065.x
26. Lucey, J.A., Munro, P.A., & Singh, H., (1999). Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels. International Dairy Journal, 9, 275−279. doi:10.1016/S0958-6946(99)00074-6
27. Motoki, M., & Seguro, K., (1998). Transglutaminase and its use for food processing. Trends in Food Science and Technology, 9, 204−210. doi:10.1016/S0924-2244(98)00038-7
28. Ozer, B., Grandison, A.S., Robinson, R., & Atamer, M., (2003). Effects of lactoperoxidase and hydrogen peroxide on the rheological properties of yoghurt. Journal of Dairy Research, 70, 227−232. doi:10.1017/S0022029903006149
29. Ozer, B., Kirmaci, H.A., Oztekin, S., Hayaloglu, A., & Atamer, M., (2007). Incorporation of microbial transglutaminase into non-fat yogurt production. International Dairy Journal, 17, 199−207. doi:10.1016/j.idairyj.2006.02.007
30. Sandoval-Castilla, O., Lobato-Calleros, C., Aguirre-Mandujano, E., & Vernon-Carter, E.J., (2004). Microstructure and texture of yogurt as influenced by fat replacers. International Dairy Journal, 14, 151−159. doi:10.1016/S0958-6946(03)00166-3
31. Şanlı, T., Sezgin, E., Deveci, O., Şenel, E., & Benli, M., (2011). Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt. Food Hydrocolloids, 25, 1477−1481. doi:10.1016/j.foodhyd.2010.09.028
32. Singh, G., & Muthukumarappan, K., (2008). Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt. LWT-Food Science and Technology, 41, 1145−1152. doi:10.1016/j.lwt.2007.08.027
33. Thomopoulos, C., Tzia, C., & Milkas, D., (1993). Influence of processing of solids-fortified milk on coagulation time and quality properties of yoghurt. Milchwissenschaft-Milk Science International, 48, 426−430.
34. Unal, G., & Akalin, A.S., (2012). Influence of fortification with sodium-calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set-type yoghurt. International Journal of Dairy Technology, 66, 264−272.
35. Wen, Y., Kong, B.-H., & Zhao, X.-H., (2014). Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase. Journal of Food Science and Technology, 51, 1525−1532. doi:10.1007/s13197-012-0680-5
36. Wen, Y., Liu, N., & Zhao, X.-H., (2012). Chemical composition and rheological properties of set yoghurt prepared from skimmed milk treated with horseradish peroxidase. Food Technology and Biotechnology, 50, 473−478.