Effect of poly-γ-glutamic acid on the stability of set yoghurts

Yu, Haiyan; Han, Lujia; Wang, Li; Yan, Zhiying; Tian, Huaixiang; Ma, Xinbin

doi:10.1007/s13197-018-3404-7

Cited by 22 publications

(13 citation statements)

References 30 publications

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“…However, the manufacture of soy yogurt remains challenging. This is largely related to the appearance and texture properties as such products generally have stability issues caused by whey separation [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum

Kong

Xiao

et al. 2022

Gels

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Soy yogurt is plant-based dairy of great nutritional interest that is widely accepted in developing countries as a milk alternative. Poor stability has been an urgent problem to solve of soy yogurt products over past several years. The present study aimed to construct multiple network composite gel by adding low acyl gellan gum (LAG) to improve the stability. The effect of addition of LAG on property of soy yogurt was investigated by determining water holding capacity, texture, rheology, particle size, and zeta potential. The results showed that water holding capacity was significantly higher than control. The soy yogurt with 0.1% LAG had a stable gel network with much gel strength and viscosity, and strengthened interaction between complex gel. The addition of LAG increased the particle size and decreased zeta potential. Furthermore, sensory properties were acceptable. Therefore, during industrial production, LAG could act as an appropriate stabilizer to inhibit poor body and bring more desirable sensory characteristics of soy yogurt.

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Section: Introductionmentioning

confidence: 99%

Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum

Kong

Xiao

et al. 2022

Gels

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“…As a texture enhancer and stabilizer, γ-PGA can improve the quality of starch, wheat gluten (WG), and their containing products [ 31 ]. For fermented protein products, γ-PGA can stabilize the viability of microorganisms, texture, aroma, and flavor of foods during the production, transportation, and sale of products, such as yoghurts [ 129 ]. It has been shown that γ-PGA can relieve bitter taste as a bitterness-masking agent in substances of amino acids, peptides, quinine, caffeine, minerals, etc., and as a thickener added to fruit juice beverages [ 82 ].…”

Section: Application Of γ-Pgamentioning

confidence: 99%

Recent Advances in Microbial Synthesis of Poly-γ-Glutamic Acid: A Review

Hou

Gao

et al. 2022

Foods

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Poly-γ-glutamic acid (γ-PGA) is a natural, safe, non-immunogenic, biodegradable, and environmentally friendly glutamic biopolymer. γ-PGA has been regarded as a promising bio-based materials in the food field, medical field, even in environmental engineering field, and other industrial fields. Microbial synthesis is an economical and effective way to synthesize γ-PGA. Bacillus species are the most widely studied producing strains. γ-PGA biosynthesis involves metabolic pathway of racemization, polymerization, transfer, and catabolism. Although microbial synthesis of γ-PGA has already been used extensively, productivity and yield remain the major constraints for its industrial application. Metabolic regulation is an attempt to solve the above bottleneck problems and meet the demands of commercialization. Therefore, it is important to understand critical factors that influence γ-PGA microbial synthesis in depth. This review focuses on production strains, biosynthetic pathway, and metabolic regulation. Moreover, it systematically summarizes the functional properties, purification procedure, and industrial application of γ-PGA.

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“…FG-c-PGA showed higher gel strength than unmodified FG at all pH levels except at pH 3. This may be due to the strong absorbability of c-PGA (Yu et al, 2018), resulting in the formation of soluble complex with FG after adding c-PGA into the FG solution, thereby changing the structure of the gel network. Thus, changes to the gel system were observed.…”

Section: Gel Strength and Tpamentioning

confidence: 99%

“…Hu et al, (2018) used c-PGA to improve the formation of crosslinks between surimi, thereby improving the gelling properties of surimi. However, to the best of our knowledge, there are few reports on the change in protein gelation of c-PGA (Hu et al, 2018;Yu et al, 2018), especially in the modification of FG (Hu et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Gelling properties and structure modification of tilapia skin gelatin by the addition of γ‐polyglutamic acid at different pH levels

Sha

Huang

et al. 2021

Int J of Food Sci Tech

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Fish gelatin (FG) has similar functional properties to mammalian gelatin and is a potential mammalian gelatin substitute. However, its poor gelling properties limit its application in many fields. Early on, cpolyglutamic acid (c-PGA) was found to be effective in improving the gel properties of FG. Therefore, the gelling properties and structure of c-PGA to FG under different pH levels were further studied in this article. When the pH of the system is 3, c-PGA is positively charged; when the pH of the system is ≥5, c-PGA is negatively charged, while FG is positively charged, so the change of the pH of the system affects the electrostatic binding ability of FG and c-PGA. A c-PGA concentration of 0.04% (w/v) and FG at pH 5 yielded the best gelling properties. Moreover, pH affected the formation of helices during gelatin gelation, and it had a significant effect on the nanostructure of FG. The relationship between structure and physicochemical properties was proposed as a schematic model.

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Effect of poly-γ-glutamic acid on the stability of set yoghurts

Cited by 22 publications

References 30 publications

Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum

Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum

Recent Advances in Microbial Synthesis of Poly-γ-Glutamic Acid: A Review

Gelling properties and structure modification of tilapia skin gelatin by the addition of γ‐polyglutamic acid at different pH levels

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