F. Benyahia-Krid, O. Aissaoui-Zitoun, H. Boughellout, Faiza Adoui, A. Harkati, El-Hocine Siar, Abdellah Zikiou, A. Hamadi, M. Zidoune
{"title":"Chicken Pepsin and Rennet Gels: Internal Bonds, Rheology and Microstructure","authors":"F. Benyahia-Krid, O. Aissaoui-Zitoun, H. Boughellout, Faiza Adoui, A. Harkati, El-Hocine Siar, Abdellah Zikiou, A. Hamadi, M. Zidoune","doi":"10.4172/2157-7579.1000375","DOIUrl":null,"url":null,"abstract":"The internal bonds created in milk gelation with chicken pepsin were approached by the use of dissociating agents-sodium dodecyl sulfate (SDS), urea, ethylenediamine tetraacetic acid (EDTA) and compared to those with rennet gel. Gels viscoelasticity aspects and microstructure were studied using rheological dynamic non-destructive measurements and Scanning Electron Microscopy (SEM) respectively. Results showed that no significant differences (p>0.05) in protein interactions between the two types of gel, with hydrophobic binding dominance in protein gelation. Viscoelasticity and microstructure also showed a similarity in the viscoelastic properties and in milk aggregation micelles mode, obtained by chicken pepsin or rennet.","PeriodicalId":11005,"journal":{"name":"Current Research in Agriculture and Veterinary Sciences Vol. 3","volume":"26 12","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2016-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Agriculture and Veterinary Sciences Vol. 3","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4172/2157-7579.1000375","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
Abstract
The internal bonds created in milk gelation with chicken pepsin were approached by the use of dissociating agents-sodium dodecyl sulfate (SDS), urea, ethylenediamine tetraacetic acid (EDTA) and compared to those with rennet gel. Gels viscoelasticity aspects and microstructure were studied using rheological dynamic non-destructive measurements and Scanning Electron Microscopy (SEM) respectively. Results showed that no significant differences (p>0.05) in protein interactions between the two types of gel, with hydrophobic binding dominance in protein gelation. Viscoelasticity and microstructure also showed a similarity in the viscoelastic properties and in milk aggregation micelles mode, obtained by chicken pepsin or rennet.