Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate

Innovative Food Science and Emerging Technologies

Volumn 44, Issue , 2017, Pages 173-180

  Mahomud, Md Sultan ^a   Katsuno, Nakako ^a   Nishizu, Takahisa ^a  

^a GIFU UNIVERSITY   (Japan)

Author keywords

Heating; Rheology; Soluble protein complexes; Starter culture; Whey protein concentrate; Yoghurt texture

Indexed keywords

CASEIN; COMPLEX NETWORKS; FERMENTED MILK; GELS; HEATING; MICELLES; PROTEINS; RHEOLOGY; SULFUR COMPOUNDS; TEXTURES;

ECONOMIC IMPORTANCE; ELECTROPHORETIC ANALYSIS; INDUSTRIAL PRODUCTION; PROCESSING PARAMETERS; SOLUBLE PROTEINS; STARTER CULTURES; WATER HOLDING CAPACITY; WHEY PROTEIN CONCENTRATE;

DAIRIES;

EID: 85020783054     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.05.010     Document Type: Article

References (30)

1. Akalın, A.S., Unal, G., Dinkci, N., Hayaloglu, A.A., Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate. Journal of Dairy Science 95:7 (2012), 3617–3628.
2. Andoyo, R., Guyomarc'h, F., Cauty, C., Famelart, M.H., Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation. Food Hydrocolloids 37 (2014), 203–212.
3. Anema, S.G., Role of κ-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk. Journal of Agricultural and Food Chemistry 55:9 (2007), 3635–3642.
4. Anema, S.G., Lee, S.K., Lowe, E.K., Klostermeyer, H., Rheological properties of acid gels prepared from heated pH-adjusted skim milk. Journal of Agricultural and Food Chemistry 52 (2004), 337–343.
5. Anema, S.G., Li, Y., Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk. Journal of Agricultural and Food Chemistry 51 (2003), 1640–1646.
6. Aziznia, S., Khosrowshahi, A., Madadlou, A., Rahimi, J., Abbasi, H., Texture of nonfat yoghurt as influenced by whey protein concentrate and gum Tragacanth as fat replacers. International Journal of Dairy Technology 62:3 (2009), 405–410.
7. Chen, Y.C., Chen, C.C., Chen, S.T., Hsieh, J.F., Proteomic profiling of the coagulation of milk proteins induced by glucono-delta-lactone. Food Hydrocolloids 52 (2016), 137–143.
8. Considine, T., Patel, H.A., Anema, S.G., Singh, H., Creamer, L.K., Interactions of milk proteins during heat and high hydrostatic pressure treatments - A review. Innovative Food Science & Emerging Technologies 8:1 (2007), 1–23.
9. Delikanli, B., Ozcan, T., Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt. International Journal of Dairy Technology 67:4 (2014), 495–503.
10. Fertsch, B., Müller, M., Hinrichs, J., Firmness of pressure-induced casein and whey protein gels modulated by holding time and rate of pressure release. Innovative Food Science & Emerging Technologies 4:2 (2003), 143–150.
11. Guyomarc'h, F., Law, A.J.R., Dalgleish, D.G., Formation of soluble and micelle-bound protein aggregates in heated milk. Journal of Agricultural and Food Chemistry 51 (2003), 4652–4660.
12. Guzman-Gonzalez, M., Morais, F., Ramos, M., Amigo, L., Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder. Journal of the Science of Food and Agriculture 79 (1999), 1117–1122.
13. Jørgensen, C.E., Abrahamsen, R.K., Rukke, E., Johansen, A., Schuller, R.B., Skeie, S.B., Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins. International Dairy Journal 47 (2015), 6–18.
14. Krzeminski, A., Großhable, K., Hinrichs, J., Structural properties of stirred yoghurt as influenced by whey proteins. LWT - Food Science and Technology 44:10 (2011), 2134–2140.
15. 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 34:5–6 (2003), 515–536.
16. Lucey, J.A., Formation and physical properties of milk protein gels. Journal of Dairy Science 85:2 (2002), 281–294.
17. Lucey, J.A., Munro, P.A., Singh, H., Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels. International Dairy Journal 9 (1999), 275–279.
18. Lucey, J.A., Tamehana, M., Singh, H., Munro, P.A., Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels. Journal of Dairy Research 65 (1998), 555–567.
19. Mahomud, M.S., Katsuno, N., Zhang, L., Nishizu, T., Physical, rheological and microstructural properties of whey protein enriched yoghurt influenced by the heating milk at different pH values. Journal of Food Processing and Preservation, 2017, 10.1111/jfpp.13236.
20. Meletharayil, G.H., Patel, H.A., Huppertz, T., Rheological properties and microstructure of high protein acid gels prepared from reconstituted milk protein concentrate powders of different protein contents. International Dairy Journal 47 (2015), 64–71.
21. Morand, M., Guyomarc'h, F., Famelart, M.H., How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—A review. Dairy Science and Technology 91:2 (2011), 97–126.
22. Ozcan, T., Horne, D.S., Lucey, J.A., Yogurt made from milk heated at different pH values. Journal of Dairy Science 98 (2015), 1–10.
23. Peng, Y., Serra, M., Horne, D.S., Lucey, J.A., Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt. Journal of Food Science 74:9 (2009), 666–673.
24. 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 12 (2002), 383–391.
25. Rodriguez, C., Dalgleish, D.G., Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder. Food Research International 39 (2006), 472–479.
26. Sah, B.N.P., Vasiljevic, T., McKechnie, S., Donkor, O.N., Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT - Food Science and Technology 65 (2016), 978–986.
27. Sodini, I., Montella, J., Tong, P.S., Physical properties of yogurt fortified with various commercial whey protein concentrates. Journal of the Science of Food and Agriculture 85:5 (2005), 853–859.
28. Tsevdou, M.S., Eleftheriou, E.G., Taoukis, P.S., Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt. Innovative Food Science & Emerging Technologies 17 (2013), 144–152.
29. Vasbinder, A.J., van Mil, P.J.J.M., Bot, A., De Kruif, C.G., Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy. Colloids and Surfaces, B: Biointerfaces 21 (2001), 245–250.
30. Xu, W., He, S., Ma, Y., Zhang, Y., Wang, R., Effect of the heat-induced whey proteins/κ-casein complex on the acid gelation of yak milk. RSC Advances 5:12 (2015), 8952–8956.