Protein aggregates modulate the texture of emulsified and acidified acid milk gels

Autor: Perrine Gélébart, Marie-Hélène Famelart, Valérie Beaumal, Catherine Garnier, Alain Riaublanc, Camille Jonchère, Marc Anton
Přispěvatelé: Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, used to modulate their texture. The di ff erence of functionality between preformed and in situ produced mixed and microgel aggregates should be further investigated. Acknowledgements This work was supported by the Regional councils of Brittany (grant no. 13008651) and Pays de la Loire (grant no. 2014-07081) through fi nancial support and the INRA for its scienti fi c coordination (J. Leonil, STLO) through the interregional project PROFIL, managed by the Bba Industrial Association., Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Rok vydání: 2019
Předmět:
Zdroj: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 93, pp.176-188. ⟨10.1016/j.foodhyd.2019.02.007⟩
ISSN: 0268-005X
1873-7137
DOI: 10.1016/j.foodhyd.2019.02.007
Popis: Acid milk gels with fat (3.5 or 10%) or without fat containing 0.2–1% of whey proteins (WP) or 0.2–1.5% of protein aggregates (fractal aggregates, microgels and mixed casein/WP aggregates with an 80/20 ratio) were investigated. The fat-containing systems were homogenized and the systems were preheated (90 °C, 11 min) and acidified to a pH of 4.6 by adding glucono-delta-lactone. The protein composition of the fat droplet interface was characterized by SDS-PAGE and the textural and rheological properties, microstructure, and whey separation of acid networks were determined. WP and fractal aggregates showed the best ability to improve the textural properties and microstructure of all acid milk gels and reduce whey separation. Increasing the concentrations in microgels and mixed aggregates did not lead to an increase in gel firmness or generate a strong impact on the protein network, but a high concentration in mixed aggregates could reduce whey separation. The fat droplet interface was made almost exclusively of caseins, even if the fractal aggregates could also be adsorbed when the interfacial surface was increased either through fat content or through an increase in homogenization pressure. Adding proteins changes the textural properties of the acid gels in all the systems, mainly due to their role in the continuous phase.
Databáze: OpenAIRE
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