Effect of high pressure processing on rheological and structural properties of milk–gelatin mixtures

Devi, Anastasia Fitria; Liu, Li Hui; Hémar, Yacine; Buckow, Roman; Kasapis, Stefan

doi:10.1016/j.foodchem.2013.03.074

Cited by 21 publications

(19 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In general, FTIR spectra of HP treated gelatine showed a decrease in the infrared band frequency of amide I in agreement with the results obtained by Devi, Liu, Hemar, Buckow, and Kasapis (2013) with the application of different levels of pressure up to 600 MPa on milk-gelatine mixtures. This phenomenon may be due to the reforming of hydrogen bonds under HP and consequent disturbance of the C= O bonds (Carbonaro & Nucara, 2010).…”

Section: Atr-ftirsupporting

confidence: 90%

Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling

Molinaro

Cruz-Romero

Sensidoni

et al. 2015

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

Section: Atr-ftirsupporting

confidence: 90%

Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling

Molinaro

Cruz-Romero

Sensidoni

et al. 2015

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

“…Fiszman et al (1999) reported that syneresis could be increased by reducing the casein content of the milk before fermentation. The colloidal property of PEPS may lead to the protein aggregation in milk, which resulted in the decrease of casein in milk before fermentation in our study (Devi et al, 2013). Accordingly, the SWS values of FM-ST 1303+0.125% PEPS, FM-ST 1303+0.25% PEPS, and FM-ST 1303+0.5% PEPS were higher compared with that of FM-ST 1303 during refrigerated storage.…”

Section: Swsmentioning

confidence: 58%

“…Values are expressed as mean ± SD, n = 3. Devi et al (2013) reported that 0.6% (wt/wt) gelatin in a milk-gelatin mixture led to obvious protein aggregation and also that highly ruptured colloidal casein produced denser aggregates in milk-gelation mixtures. Similar to Devi et al (2013), protein aggregation may have happened in our samples before fermentation because of the colloidal property of PEPS in aqueous solution.…”

Section: Clsmmentioning

confidence: 99%

“…Devi et al (2013) reported that 0.6% (wt/wt) gelatin in a milk-gelatin mixture led to obvious protein aggregation and also that highly ruptured colloidal casein produced denser aggregates in milk-gelation mixtures. Similar to Devi et al (2013), protein aggregation may have happened in our samples before fermentation because of the colloidal property of PEPS in aqueous solution. Additionally, Shah (2007) reported that the starter culture produced proteolytic enzymes that hydrolyzed proteins in milk and converted lactose into lactic acid in yogurt; this stimulated the aggregation of protein (casein micelles) into a gel structure.…”

Section: Clsmmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Pleurotus eryngii polysaccharides on bacterial growth, texture properties, proteolytic capacity, and angiotensin-I-converting enzyme–inhibitory activities of fermented milk

Shah

2015

Journal of Dairy Science

View full text Add to dashboard Cite

Pleurotus eryngii is one of the most favored oyster mushrooms and contains various beneficial bioactive compounds. Polysaccharide extracted from P. eryngii (PEPS) was added as a natural-source ingredient to milk before fermentation, and the effects of additional PEPS on fermented milk were investigated in this study. The PEPS were extracted and added to reconstituted skim milk (12%, wt/vol) at 0.5, 0.25, and 0.125% (wt/vol) and fermented by a non-exopolysaccharide-producing strain, Streptococcus thermophilus Australian Starter Culture Collection (ASCC) 1303 (ST 1303), or an exopolysaccharide-producing Strep. thermophilus ASCC 1275 (ST 1275). Bacterial growth, texture properties, microstructure, proteolytic capacity, and angiotensin-I-converting enzyme-inhibitory activities of fermented milk (FM) were determined during refrigerated storage at 4°C for 21d. Viable counts of starter bacteria in FM with 0.5% PEPS added were the highest. Changes in pH were consistent with changes in titratable acidities for all samples. The FM samples with added PEPS showed denser protein aggregates containing larger serum pores in confocal micrographs compared with those without PEPS at d 0 and 21during refrigerated storage. The values for spontaneous whey separation of FM with added PEPS were significantly higher than those of FM fermented by ST 1303 or ST 1275 without PEPS. The proteolytic activities of ST 1303 of FM with added PEPS were higher than those of FM fermented by ST 1303 without PEPS. The FM with added 0.125% PEPS had similar angiotensin-I-converting enzyme-inhibitory activity to that fermented by ST 1303 without PEPS; both were higher than those of other samples during refrigerated storage. Firmness and gumminess values of FM with added PEPS were higher than those of FM fermented by ST 1303 or ST 1275 without PEPS.

show abstract

“…In most cases, higher viscosity means higher commercial values (Yang and others ). It was determined on a MCR‐301 rheometer (Anton Paar, Stuttgart, Germany) using the modified method adopted from Devi and others (). The specimen was conditioned at 25 °C for 2 min with a shear rate of 10 s −1 .…”

Section: Methodsmentioning

confidence: 99%

Effects of Hot‐Pressure Extraction Time on Composition and Gelatin Properties of Chicken Bone Extracts

Yue

Wang

Zhang

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

Hot-pressure extraction was utilized in this study to extract proteins from chicken bones at 130 °C. The obtained extracts were further used to prepare gelatin gels. Results demonstrated that the extraction time can significantly affect the composition of the chicken bone extracts (P < 0.05). High-performance liquid chromatography (HPLC) analysis indicated that the protein fraction of molecular weight (MW) >30 KDa was only visible in the extracts collected between 40 and 60 min. The highest contents of hydroxyproline, imino acids, and hydrophobic amino acids were all achieved in the chicken bone extracts after 120 min of extraction, being 3.9, 7.7, and 16.0 mg/g, respectively. The prepared gelatin properties were evaluated in terms of viscosity, storage and loss modulus, stability, gel strength, and their microstructures. Results indicated that gelatins made from chicken bone extracts of 20, 40, and 60 min extraction had better properties compared to that of 90 and 120 min. Significant correlations were identified between gelatin's composition and properties (P < 0.05). The abundance of proteins with MW of <10 KDa and 10 to 30 KDa was found to be the predominant factor that can affect the gelatin's properties. This study illustrated a promising and natural way to obtain edible gelatins from chicken bones.

show abstract

Effect of high pressure processing on rheological and structural properties of milk–gelatin mixtures

Cited by 21 publications

References 26 publications

Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling

Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling

Effects of Pleurotus eryngii polysaccharides on bacterial growth, texture properties, proteolytic capacity, and angiotensin-I-converting enzyme–inhibitory activities of fermented milk

Effects of Hot‐Pressure Extraction Time on Composition and Gelatin Properties of Chicken Bone Extracts

Contact Info

Product

Resources

About