Effect of Enzyme Modified Soymilk on Rennet Induced Gelation of Skim Milk

Abstract

In this study, soymilk was hydrolyzed to different degrees with flavourzyme, and then soymilk and enzyme modified soymilk at various levels were added to skim milk respectively, to generate a mixed gel using rennet. Rheological properties, scanning electron microscopy imaging, and physical and chemical indexes were examined to reveal the effect of enzyme modified soymilk on rennet induced gelation of skim milk. Results showed that soymilk inhibited the aggregation of skim milk, led to a decrease in storage modulus (G’), significantly increased moisture content and curd yield, and the resulting network was coarse. Enzyme modified soymilk with a molecular weight below 20 kDa led to a more uniform curd distribution, which counteracted the reduction of G’ and allowed for the formation of a stronger gel. Both the moisture content and the curd yield increased with the addition of soymilk and enzyme modified soymilk, and overall the effect of adding a high degree of hydrolysis of enzyme modified soymilk was superior. Compared to untreated soymilk, the addition of a certain amount of enzyme modified soymilk resulted in a new protein structure, which would improve the texture of blend cheese.

Applications of Plant Protein in the Dairy Industry

“…However, On the premise of not reducing the cheese yield, the addition of enzymatically hydrolyzed soymilk has a better effect on improving the texture of the mixed cheese. Li et al [43] found that after adding soymilk and enzymatically hydrolyzed soymilk to cheddar cheese, the moisture content increased, and the fat content decreased significantly. As cheese matures, hardness and cohesion increased, while elasticity decreased.…”

Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing

“…Hydrolysis of plant proteins could improve their solubility and promote the dissolution of plant proteins in cheese milk, which facilitates the introduction of plant proteins into cheese milk. Previous studies have shown that hydrolysis of soymilk using flavourzyme leads to a more uniform curd distribution and contributes to improved texture performance of blended cheese-like products (Li et al 2018). However, this study primarily examined the rheological properties and microstructure of the gel made by soymilk, while the impact of enzyme-modified plant proteins on the functionality of cheeses was neglected.…”

Effect of flavorzyme‐modified soy protein on the functional properties, texture and microstructure of Mozzarella cheese analogue

“…Li et al. (2018) found that enzyme modified soymilk with a molecular weight below 20 kDa led to a more uniform curd distribution and could improve the texture of blend cheese like product.…”

“…To the best of our knowledge, few research could be found on improving the textural and functional properties of cheese analogue with the aid of flavourzyme hydrolysis, especially systematically working on the effect of hydrolysis conditions (temperature, time and enzyme addition) of flavourzyme. Li et al (2018) found that enzyme modified soymilk with a molecular weight below 20 kDa led to a more uniform curd distribution and could improve the texture of blend cheese like product.…”