Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix

Grygorczyk, Alexandra; Duizer, Lisa; Lesschaeve, Isabelle; Corredig, Milena

doi:10.1016/j.foodhyd.2013.04.011

Cited by 31 publications

(22 citation statements)

References 37 publications

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“…28,29 The profile was different in SY soluble fraction at the P0 stage. Regardless of the terminal pH, all SY samples showed a protein composition including five major bands (7)(8)(9)(10)(11) with a corresponding MM of 61.5, 55.4, 48.9, 40.0and 25.7 kDa. It appeared that 7S globulin ′ subunit, subunit and 11S acidic subunits were absent in all of the investigated SY soluble fractions, whereas bands 9 and 10 might be related to 7S globulin subunit and 11S A3 subunit based on a similar MM with bands 3 and 4, respectively, although both occurred in the presence of reduced contents.…”

Section: Electrophoresismentioning

confidence: 98%

Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH

et al. 2018

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Section: Electrophoresismentioning

confidence: 98%

Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH

et al. 2018

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“…We measured gel formation using DWS (Rheolaser MASTER™, Formulaction, Toulouse, France) . After the samples were warmed at 32 °C for 20 min, rennet (0.1 mL L −1 ) and TG (0, 0.5, 1.0, and 1.5 U g −1 ) were simultaneously added.…”

Section: Methodsmentioning

confidence: 99%

“…Following the hydrolysis of 85 to 90% κ‐casein, casein aggregation begins, leading to the formation of a gel network . Previous studies have reported that in rennet‐induced gels, soy protein is incorporated in an already pre‐formed network of casein micelles and causes the loosening of the gel microstructure …”

Section: Introductionmentioning

confidence: 99%

“…6 Previous studies have reported that in rennet-induced gels, soy protein is incorporated in an already pre-formed network of casein micelles and causes the loosening of the gel microstructure. 7,8 Transglutaminase (TG, EC2.3.2.13) is a transferase that catalyzes the formation of intermolecular cross-links between Glu and Lys residues in proteins. 9 Previous studies have reported that TG can increase the hydration ability of soy protein, improve the functional properties of soybean glycinin cold-set gel and the matrix structure of tofu.…”

Section: Introductionmentioning

confidence: 99%

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Effect of transglutaminase on rennet‐induced gelation of skim milk and soymilk mixtures

Han

Mei

et al. 2018

J Sci Food Agric

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BACKGROUND Protein gels made from cow milk and soymilk can yield products of exceptional value. Transglutaminase (TG) affect rennet‐induced gelation of proteins, and improves the functionality of the final products. In this paper, TG and rennet were added to skim milk and soymilk mixtures simultaneously, and the rennet‐induced coagulation was studied. Diffusing wave spectroscopy and rheology measurements were used to access the structural changes of the mixtures during renneting. Syneresis analysis and microscopy can give more information for understanding the system. RESULTS Soymilk and TG have synergetic effects and inhibit rennet‐induced gelation to a certain degree. With increasing soymilk and TG, elastic index and storage modulus decreased, gelation time was delayed, and curd yield and moisture content increased. At excess soymilk and TG, no curds can be formed. There were significant effects of soymilk and TG on curd microstructure. Soymilk inhibited the aggregation of casein micelles and contributed to more coarse and heterogeneous networks. TG limited reorganization of the proteins, leading to more homogenous networks with small pores. CONCLUSION The use of soymilk and TG simultaneously impair rennet‐induced gelation and curd syneresis, and consequently lead to a higher yield of high‐moisture curd. © 2018 Society of Chemical Industry

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“…Composite gels containing casein (the main cow milk proteins) and soy proteins are possible to be obtained according to the previous studies (Grygorczyk et al, 2014; Lin, Hill & Corredig, 2012). Formulations containing both soymilk and cow milk proteins provide additional health benefits and also show great potential for new category of food products.…”

Section: Introductionmentioning

confidence: 99%

In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase

Xing

Rui

Jiang

et al. 2016

PeerJ

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We have developed a novel bio-tofu, made from mixed soy and cow milk (MSCM), using Lactobacillus helveticus MB2-1 and Lactobacillus plantarum B1-6 incorporated with microbial transglutaminase (MTGase) as coagulant. MTGase was added to improve the textural properties and suit for cooking. However, the effect of MTGase on the digestion of mixed-protein fermented by lactic acid bacteria was unclear. This study aimed at evaluating the effect of MTGase on protein digestion of bio-tofu under simulated gastrointestinal digestion condition. The results showed that addition of MTGase could affect the particle size distribution, degree of hydrolysis, the content of soluble proteins and free amino acids. Based on the electrophoresis data, MTGase addition enhanced protein polymerization. During gastric and intestinal digestion process, proteins from bio-tofu were degraded into low molecular mass peptides. Our results suggested that incorporation of MTGase could lead to enzymatic modification of proteins of bio-tofu which may help in controlling energy intake and decrease the chance of food allergy.

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Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix

Cited by 31 publications

References 37 publications

Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH

Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH

Effect of transglutaminase on rennet‐induced gelation of skim milk and soymilk mixtures

In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase

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