Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach

Alexander, Marcela; Piska, Ivo; Dalgleish, Douglas G.

doi:10.1016/j.foodhyd.2007.06.004

Cited by 22 publications

(12 citation statements)

References 41 publications

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“…These results correlate well with previous reports where it was shown that the k-carrageenan-micelle interactions allow for local freedom of movement to the casein micelle (Alexander et al, 2008), and clearly show that although interacting, k-carrageenan does not affect rennet-induced aggregation. At the macrostructural level, the presence of k-carrageenan does indeed aid in the formation of a self-supporting gel in the presence of HMP.…”

Section: Discussionsupporting

confidence: 92%

“…Under these conditions, the molecules of k-carrageenan will be solubilised in the milk system (Alexander, Piska, & Dalgleish, 2008;Spagnuolo et al, 2005). At the same time high methoxyl pectin (HMP) also in powder form (72.8% DE, random distribution of methylesters, pH 3.6-4.4 (1% solution), 372.7 kDa, CpKelco, San Diego, CA, USA) was added to the skim milk at different concentrations (0.04, 0.12, and 0.18%, w/v).…”

Section: Sample Preparationmentioning

confidence: 99%

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Diffusing wave spectroscopy and rheological studies of rennet-induced gelation of skim milk in the presence of pectin and κ-carrageenan

Acero-Lopez

Alexander

Corredig

2010

International Dairy Journal

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Section: Discussionsupporting

confidence: 92%

Section: Sample Preparationmentioning

confidence: 99%

Diffusing wave spectroscopy and rheological studies of rennet-induced gelation of skim milk in the presence of pectin and κ-carrageenan

Acero-Lopez

Alexander

Corredig

2010

International Dairy Journal

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“…The entire fermentation of yogurt was monitored using DWS which has been widely applied to milk protein and polysaccharide mixed systems ( Alexander et al, 2008 ). The time-dependent MSD profiles for all samples showed linear motion, indicating typical free diffusion of particles in the yogurts during fermentation ( Figures 4A,B ).…”

Section: Resultsmentioning

confidence: 99%

Homologous Over-Expression of Chain Length Determination Protein EpsC Increases the Molecular Weight of Exopolysaccharide in Streptococcus thermophilus 05-34

et al. 2021

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In Streptococcus thermophilus, EpsC is a polysaccharide co-polymerase which is involved in determining the chain length of EPS synthesized by the Wzx/Wzy-dependent pathway. Our previous study found that there was a positive correlation between transcription level of epsC and molecular weight of EPS in S. thermophilus 05-34. To further investigate the effects of EpsC on EPS biosynthesis, this gene was over-expressed in S. thermophilus 05-34 in this study. Reverse transcription qPCR and Western blotting confirmed the successful transcription and translation of epsC in 05-34, respectively. The yield of EPS was not affected by the over-expression of EpsC. Gas chromatography-mass spectrometry (GC-MS) showed that the monosaccharide composition was still composed of galactose and glucose in a molar ratio of 1.0:0.8, whereas high performance gel permeation chromatography (HPGPC) indicated that the molecular weight of EPS was increased from 4.62 × 105 Da to 9.17 × 105 Da by the over-expression of EpsC. In addition, S. thermophilus 05epsC which could produce higher molecular weight EPS improved the viscoelasticity and water-holding capacity of yogurt, but significantly reduced the level of syneresis in yogurt. In summary, these results indicated that homologous over-expression of EpsC in S. thermophilus could increase the molecular weight of EPS and improve the microrheological or physical properties of yogurt.

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“…On the other hand, the A2 assay, processed with the full amount of G. domingensis aqueous extract, showed significant increases in firmness and consistency between 4 and 5 h ( P < 0.05), with the pH varying from 4.87 to 4.73 within this period. Concerning the behavior of red seaweed carbohydrates in milk products, either agar or carrageenans are able to modify their texture and stability; nonetheless, agar does not show milk specificity and does not interact with the casein micelles to affect the gel network as carrageenans are able to do (Piculell ; Stanley ; Alexander and others ). Since agar is the main polysaccharide found in Gracilaria species (Barros and others ), it is expected that the gel formation pattern in fermented milk A2 is similar to that found in milk products with added agar.…”

Section: Resultsmentioning

confidence: 99%

Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks

Estevam

Buriti

Oliveira

et al. 2016

Journal of Food Science

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The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis ssp. lactis, were investigated. The addition of G. domingensis aqueous extract did not affect pH, titratable acidity, and microbial viability of fermented milks when compared with the control (with no texture modifier) and the products with added gelatin. Fermented milk with added the seaweed aqueous extract showed firmness, consistency, cohesiveness, and viscosity index at least 10% higher than those observed for the control product (P < 0.05). At 4 h of fermentation, the fermented milks with only G. domingensis extract showed a texture comparable to that observed for products containing only gelatin. At 5 h of fermentation, firmness and consistency increased significantly (P < 0.05) in products with only seaweed extract added, a behavior not observed in products with the full amount of gelatin, probably due to the differences between the interactions of these ingredients with casein during the development of the gel network throughout the acidification of milk. The G. domingensis aqueous extract appears as a promising gelatin alternative to be used as texture modifier in fermented milks and related dairy products.

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Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach

Cited by 22 publications

References 41 publications

Diffusing wave spectroscopy and rheological studies of rennet-induced gelation of skim milk in the presence of pectin and κ-carrageenan

Diffusing wave spectroscopy and rheological studies of rennet-induced gelation of skim milk in the presence of pectin and κ-carrageenan

Homologous Over-Expression of Chain Length Determination Protein EpsC Increases the Molecular Weight of Exopolysaccharide in Streptococcus thermophilus 05-34

Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks

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