Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool

Abstract

An enzymatic pool from the Amazonian bacterium Bacillus sp. P7 was used as milk coagulant. Discovery of novel coagulants is of great interest in dairy industry for the development of new textures in cheese. Color, mechanical and microstructural characterization of milk gels induced by the bacterial enzymatic pool was carried out. Effect of mineral fortification on these characteristics was studied. Whiter gels with smaller pore diameters were obtained in the presence of Ca or Mg. These characteristics seemed to be influenced by the effect of ionic strength on casein structure which was also evidenced by digital texture features analysis. On the other hand, specific affinity of the assayed cations for milk proteins showed to be important in the development of the mechanical texture of the gels. Firmness and fracture force of milk gels obtained in the presence of Zn or Ca were higher than in the presence of Mg and Na.

Texture analysis of protein deposits produced by droplet evaporation

“…The FOS and GLCM are complementary measures to the assessment of the texture of an object. They are used to characterized morphological changes in tissue collagen fibril organization caused by pathological conditions 40 , cancer classification 41 , 42 , among many other systems of relevance 43 , 44 . FOS textures depend on the gray tone distribution of pixels intensity of the image of an object, while GLCM (second-order statistics) is related with the spatial arrangements of pixels intensities in a region of interest.…”

Acid‐induced aggregation and gelation of heat‐treated chia proteins

“…The excitation wavelength was 488 nm, whereas the emission wavelength was 568 nm. The size distribution of pores and protein aggregates of each sample (Lombardi et al ., 2018), and two textural features, entropy and contrast, were determined (Shih et al ., 2013).…”

Effects of various magnesium salts for the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12

“…The two-way ANOVA indicates that storage time (days), magnesium salts, and the interaction of these factors (storage times, days*magnesium salts) significantly influenced consistency (Table 1). According to Znamirowska et al [55] fortification of goat's yogurt with magnesium (20 mg of magnesium for 100 g of milk) had a positive effect on consistency.…”