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  • Title: Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt.
    Author: Wu J, Dai T, Lin R, Niu J, Li Z, Chang Z, Jia C, Zou C, Jiang D, Jin M, Huang J, Gao H.
    Journal: Food Chem; 2023 Dec 15; 429():136831. PubMed ID: 37480778.
    Abstract:
    The effects of enzymatic deamidation by protein-glutaminase (PG) on the texture, rheology, microstructure, and sensory properties of skimmed set-type yoghurt were studied. The proportion of small-particle size milk protein micelles (10-50 nm) increased significantly from 0 to 99.39% after PG deamidation. Cryo-SEM results revealed that PG-treated yoghurt had a denser and less open 3D structure. PG was effective at inhibiting post-acidification during storage at 4 ℃. The water holding capacity of PG-treated yoghurt (0.12 U·mL-1) increased by more than 15%. The fluidity and viscosity of yoghurt were significantly improved with increasing PG dose. Sensory evaluation revealed that PG (0.06 U·mL-1) significantly improved the smoothness and creaminess of skimmed set-type yoghurt, which corresponded to the pastiness in texture. In summary, PG can effectively address the problems of post-acidification, gel fracture, and flavors change in skimmed set-type yoghurt, providing new applications for PG in the food industry.
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