Comparative Study of Milk Coagulation with Chicken Pepsin or Rennet: Interactions, Rheology and Microstructure
| Autor: | Ouarda Aissaoui-Zitoun, Abdellah Zikiou, Attia Hamadi, Faiza Adoui, Halima Boughellout, Mohamed Nasser Eddine Zidoune, El Hocine Siar, Ferial Aziza Benyahia-Krid, Amani Harkati |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Veterinary medicine Chromatography General Veterinary biology 0402 animal and dairy science Ethylenediamine 04 agricultural and veterinary sciences Microstructure 040201 dairy & animal science Micelle Viscoelasticity 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology Rheology chemistry Pepsin Urea biology.protein Rennet |
| Zdroj: | Journal of Veterinary Science & Technology. 7 |
| ISSN: | 2157-7579 |
| DOI: | 10.4172/2157-7579.1000375 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|