دورية أكاديمية

Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties

التفاصيل البيبلوغرافية
العنوان: Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
المؤلفون: Maxime Saffon, Véronique Richard, Rafael Jiménez-Flores, Sylvie F. Gauthier, Michel Britten, Yves Pouliot
المصدر: Foods, Vol 2, Iss 4, Pp 444-459 (2013)
بيانات النشر: MDPI AG, 2013.
سنة النشر: 2013
المجموعة: LCC:Chemical technology
مصطلحات موضوعية: yogurt, protein aggregates, texture properties, buttermilk, Chemical technology, TP1-1185
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.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2304-8158
Relation: http://www.mdpi.com/2304-8158/2/4/444; https://doaj.org/toc/2304-8158
DOI: 10.3390/foods2040444
URL الوصول: https://doaj.org/article/2555c117300849dea38e9fc740ea7ea5
رقم الأكسشن: edsdoj.2555c117300849dea38e9fc740ea7ea5
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:23048158
DOI:10.3390/foods2040444