Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
| العنوان: | Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties |
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| المؤلفون: | Rafael Jiménez-Flores, Maxime Saffon, Sylvie F. Gauthier, Michel Britten, Véronique Richard, Yves Pouliot |
| المصدر: | Foods Foods; Volume 2; Issue 4; Pages: 444-459 Foods, Vol 2, Iss 4, Pp 444-459 (2013) |
| سنة النشر: | 2013 |
| مصطلحات موضوعية: | Health (social science), food.ingredient, Chromatography, Chemistry, yogurt, protein aggregates, texture properties, buttermilk, food and beverages, Plant Science, Protein aggregation, lcsh:Chemical technology, Total dissolved solids, Health Professions (miscellaneous), Microbiology, Article, food, fluids and secretions, Skimmed milk, lcsh:TP1-1185, Food science, Food Science |
| الوصف: | The objective of this study was to assess the impact of using heat-denatured whey:buttermilk protein aggregate in acid-set type yogurt production. Whey and buttermilk (25:75) protein concentrate was adjusted to pH 4.6, heated at 90 °C for 5 min, homogenized and freeze-dried. Set-type yogurts were prepared from skim milk standardized to 15% (w/v) total solids and 4.2% (w/v) protein using different levels of powdered skim milk or freeze-dried protein aggregate. The use of the protein aggregate significantly modified yogurt texture, but did not affect the water-holding capacity of the gel. Confocal laser-scanning microscope images showed the presence of large particles in milk enriched with protein aggregate, which directly affected the homogeneity of the clusters within the protein matrix. Thiol groups were freed during heating of the protein aggregate suspended in water, suggesting that the aggregates could interact with milk proteins during heating. |
| وصف الملف: | application/pdf |
| تدمد: | 2304-8158 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6449225f58375ee10567ba01c1ff3b64 https://pubmed.ncbi.nlm.nih.gov/28239128 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....6449225f58375ee10567ba01c1ff3b64 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 23048158 |
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