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
{"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.
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。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信