Chicken Pepsin and Rennet Gels: Internal Bonds, Rheology and Microstructure

F. Benyahia-Krid, O. Aissaoui-Zitoun, H. Boughellout, Faiza Adoui, A. Harkati, El-Hocine Siar, Abdellah Zikiou, A. Hamadi, M. Zidoune
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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.
鸡胃蛋白酶和凝乳酶凝胶:内部键、流变学和微观结构
用解离剂十二烷基硫酸钠(SDS)、尿素、乙二胺四乙酸(EDTA)研究了鸡胃蛋白酶在牛奶凝胶中形成的内部键,并与凝血酶凝胶进行了比较。采用流变动力学无损测量和扫描电镜对凝胶的粘弹性和微观结构进行了研究。结果表明,两种凝胶的蛋白相互作用无显著差异(p>0.05),以疏水结合为主。鸡胃蛋白酶和凝乳酶的粘弹性和微观结构也表现出相似的粘弹性性质和聚乳胶束模式。
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