Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2023-07-01 DOI:10.1016/j.foostr.2023.100341

Anne Katrine Laursen , Tijs A.M. Rovers , Frans W.J. van den Berg , Lilia Ahrné

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引用次数: 1

Abstract

Full-fat milk was fortified with 0.5, 1, 1.5, or 2 % whey protein isolate (WPI) or micellar casein isolate (MCI). The effect of protein addition on composition, microstructure, and physicochemical properties of heat- and acid-induced milk gels was assessed. Lower moisture and higher calcium content was observed in gels with higher amount of MCI compared with WPI. Low-field nuclear magnetic resonance showed that the population with shorter relaxation, assigned to casein micelles and a more dense protein network, may explain the hardest texture of MCI gels. Contrarily, WPI rich gels showed longer relaxation times which is in agreement with a more open and porous microstructure. Increasing the casein content by 0.5 % formed gel significantly harder, while adding 2 % WPI produced more inhomogeneous gels but the texture was not significantly affected compared with native milk. Protein formulation of the milk can modulate the textural and water holding properties of heat- and acid-induced milk gels.

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热和酸诱导乳凝胶的配方——对质地、微观结构和水分分布的影响

全脂牛奶用0.5%、1%、1.5%或2%乳清蛋白分离物（WPI）或胶束酪蛋白分离物（MCI）强化。研究了添加蛋白质对热致和酸致乳凝胶的组成、微观结构和理化性能的影响。与WPI相比，在具有较高MCI量的凝胶中观察到较低的水分和较高的钙含量。低场核磁共振表明，具有较短弛豫的群体，属于酪蛋白胶束和更致密的蛋白质网络，可以解释MCI凝胶最硬的质地。相反，富含WPI的凝胶显示出更长的弛豫时间，这与更开放和多孔的微观结构相一致。酪蛋白含量增加0.5%会使凝胶明显变硬，而添加2%的WPI会产生更不均匀的凝胶，但与天然牛奶相比，质地没有受到显著影响。牛奶的蛋白质配方可以调节热和酸诱导的牛奶凝胶的质地和保水特性。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.