Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts
Само за регистроване кориснике
2020
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Acid gels and yoghurts were made from goat milk that was heated at 72 degrees C/30 s, 85 degrees C/5 min, and 95 degrees C/5 min, followed by acidification with starter culture at 43C until pH 4.6. The rheological and textural properties of acid gels and yoghurts were analyzed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis, respectively. The effect of goat milk heat treatment on the mean casein micelle diameter and protein profile was also determined by dynamic light scattering and SDS PAGE electrophoresis, respectively. The shortest gelation and fermentation time was recorded for yoghurt prepared from milk heated at 85 degrees C/5 min. Also, the pH of gelation, the storage moduli (G ') and yield stress were higher for this yoghurt, compared with the other two. Textural properties of goat milk yoghurts such as firmness and consistency were strongly affected by milk heat treatment, and the highest values were recorded for yoghurt produced from milk ...preheated at 85 degrees C/5 min, as well. The largest casein micelles were measured after 85 degrees C/5 min treatment and their size decreased at higher temperature, despite higher denaturation of whey proteins at the most intense heat regime, indicating the structure changes that influence on the acid gelation.
Кључне речи:
goat milk / heat treatment / micelle size / rheology / texture / yoghurtИзвор:
Journal of Texture Studies, 2020, 51, 4, 680-687Издавач:
- Wiley, Hoboken
Финансирање / пројекти:
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
DOI: 10.1111/jtxs.12524
ISSN: 0022-4901
PubMed: 32281111
WoS: 000528759100001
Scopus: 2-s2.0-85084156108
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Hovjecki, Marina AU - Miloradović, Zorana AU - Rac, Vladislav AU - Pudja, Predrag AU - Miočinović, Jelena PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5404 AB - Acid gels and yoghurts were made from goat milk that was heated at 72 degrees C/30 s, 85 degrees C/5 min, and 95 degrees C/5 min, followed by acidification with starter culture at 43C until pH 4.6. The rheological and textural properties of acid gels and yoghurts were analyzed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis, respectively. The effect of goat milk heat treatment on the mean casein micelle diameter and protein profile was also determined by dynamic light scattering and SDS PAGE electrophoresis, respectively. The shortest gelation and fermentation time was recorded for yoghurt prepared from milk heated at 85 degrees C/5 min. Also, the pH of gelation, the storage moduli (G ') and yield stress were higher for this yoghurt, compared with the other two. Textural properties of goat milk yoghurts such as firmness and consistency were strongly affected by milk heat treatment, and the highest values were recorded for yoghurt produced from milk preheated at 85 degrees C/5 min, as well. The largest casein micelles were measured after 85 degrees C/5 min treatment and their size decreased at higher temperature, despite higher denaturation of whey proteins at the most intense heat regime, indicating the structure changes that influence on the acid gelation. PB - Wiley, Hoboken T2 - Journal of Texture Studies T1 - Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts EP - 687 IS - 4 SP - 680 VL - 51 DO - 10.1111/jtxs.12524 ER -
@article{ author = "Hovjecki, Marina and Miloradović, Zorana and Rac, Vladislav and Pudja, Predrag and Miočinović, Jelena", year = "2020", abstract = "Acid gels and yoghurts were made from goat milk that was heated at 72 degrees C/30 s, 85 degrees C/5 min, and 95 degrees C/5 min, followed by acidification with starter culture at 43C until pH 4.6. The rheological and textural properties of acid gels and yoghurts were analyzed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis, respectively. The effect of goat milk heat treatment on the mean casein micelle diameter and protein profile was also determined by dynamic light scattering and SDS PAGE electrophoresis, respectively. The shortest gelation and fermentation time was recorded for yoghurt prepared from milk heated at 85 degrees C/5 min. Also, the pH of gelation, the storage moduli (G ') and yield stress were higher for this yoghurt, compared with the other two. Textural properties of goat milk yoghurts such as firmness and consistency were strongly affected by milk heat treatment, and the highest values were recorded for yoghurt produced from milk preheated at 85 degrees C/5 min, as well. The largest casein micelles were measured after 85 degrees C/5 min treatment and their size decreased at higher temperature, despite higher denaturation of whey proteins at the most intense heat regime, indicating the structure changes that influence on the acid gelation.", publisher = "Wiley, Hoboken", journal = "Journal of Texture Studies", title = "Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts", pages = "687-680", number = "4", volume = "51", doi = "10.1111/jtxs.12524" }
Hovjecki, M., Miloradović, Z., Rac, V., Pudja, P.,& Miočinović, J.. (2020). Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts. in Journal of Texture Studies Wiley, Hoboken., 51(4), 680-687. https://doi.org/10.1111/jtxs.12524
Hovjecki M, Miloradović Z, Rac V, Pudja P, Miočinović J. Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts. in Journal of Texture Studies. 2020;51(4):680-687. doi:10.1111/jtxs.12524 .
Hovjecki, Marina, Miloradović, Zorana, Rac, Vladislav, Pudja, Predrag, Miočinović, Jelena, "Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts" in Journal of Texture Studies, 51, no. 4 (2020):680-687, https://doi.org/10.1111/jtxs.12524 . .