Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking

Chang, C. W.; Kong, Baohua; Zhao, Xin‐Huai

doi:10.1080/19476337.2013.837963

Cited by 18 publications

(22 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The polymerization of milk proteins by TG is an effective way for improving the physical properties of dairy products . Therefore, TG can replace milk solids or stabilizers added commonly in the low‐fat yoghurt production …”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical evaluation of low‐fat yoghurt produced with microbial transglutaminase

et al. 2018

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

“…15,16 Therefore, TG can replace milk solids or stabilizers added commonly in the low-fat yoghurt production. [17][18][19] In Europe, enzymes are currently considered to be a processing aid according to Directive 89/107/EC. This means that TG should not be detected in the final product when acting as a processing aid.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical evaluation of low‐fat yoghurt produced with microbial transglutaminase

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Jacob, Nöbel, Jaros, and Rohm (2011) had observed that the yoghurt prepared from cross-linked milk via TGase had higher maximum hardness than the control yoghurt. Cross-linking of milk proteins using a mixture containing horseradish peroxidase, glucose oxidase, and glucose can bring about higher hardness and adhesiveness to the yoghurt (Chang, Kong, & Zhao, 2014). The results from two past studies indicated that the yoghurt gels generated from the TGase-treated milk had significantly lower syneresis than the control yoghurt gels (Lorenzen et al, 2002;Şanlı et al, 2011).…”

Section: Chemical Compositions Of Yoghurt Samplesmentioning

confidence: 91%

“…The results from two past studies indicated that the yoghurt gels generated from the TGase-treated milk had significantly lower syneresis than the control yoghurt gels (Lorenzen et al, 2002;Şanlı et al, 2011). Cross-linking of milk proteins with three oxidases (Hiller & Lorenzen, 2011), or with the mixture containing horseradish peroxidase, glucose oxidase, and glucose (Chang et al, 2014) before yoghurt fermentation, has been proved to result in decreased whey drainage. It has also been found that WPC after thermal treatment was able to improve water-holding capacity and reduce syneresis of yoghurt, via increasing the bridging degree between protein particles (Akalin, Unal, Dinkci, & Hayaloglu, 2012).…”

Section: Chemical Compositions Of Yoghurt Samplesmentioning

confidence: 99%

Quality attributes of the set-style skimmed yoghurt containing enzymatic cross-linked or thermal polymerized whey protein isolate

Song

Zhao

2016

CyTA - Journal of Food

Self Cite

View full text Add to dashboard Cite

Impacts of replacing of milk proteins with two modified whey protein isolates (WPIs) on quality of set-style skimmed yoghurt were assessed. WPI dispersion (35 g protein/kg) was cross-linked by transglutaminase for 5-10 min or polymerized at 90°C or 100°C for 10-30 min, mixed with skimmed milk (35 g protein/kg) at 1:2 (v/v), and fermented by a commercial starter at 42°C for 5 h. Compared with the control yoghurt generated from skimmed milk only, these yoghurt samples showed no difference in main chemical compositions, but using the cross-linked WPI somewhat delayed yoghurt fermentation. These yoghurt samples had enhanced values of hardness, adhesiveness, springiness, and cohesiveness but decreased syneresis, especially using long-time and high-temperature treatment for WPI. The cross-linked and polymerized WPIs both conferred yoghurt samples with enhanced viscosity, elastic and viscous moduli, and finer microstructure. In general, the polymerized WPI was better than the cross-linked WPI to enhance these quality attributes.Atributos cualitativos del yogur desnatado preparado con aislado proteínico de lactosuero con reticulación encimática o polimerizado térmico RESUMEN Se evaluaron los impactos de remplazar las proteínas de la leche por dos aislados proteínicos de lactosuero modificados (WPI) en la calidad del yogur desnatado preparado. La dispersión de WPI (35 g de proteína/kg) fue reticulada mediante transglutaminasa durante 5-10 min o polimerizada a 90°C o 100°C durante 10-30 min, mezclada con leche desnatada (35 g de proteína/kg) a 1:2 (v/v), además de fermentada mediante un iniciador comercial a 42°C durante 5 h. En comparación con el yogur control generado únicamente a partir de leche desnatada, estas muestras de yogur no mostraron diferencias en las composiciones principales, aunque la utilización de WPI reticulado de alguna forma retrasó la fermentación del yogur. Estas muestras de yogur han mejorado los valores de dureza, adhesión, ligereza y cohesión, aunque también han disminuido la sinéresis, especialmente con la utilización del tratamiento a alta temperatura y larga duración de WPI. Los dos WPI reticulados y polimerizados han creado muestras de yogur con una viscosidad, elasticidad y módulos viscosos mejorados, además de una mejor estructura. En general, el WPI polimerizado fue mejor que el WPI reticulado para mejorar estos atributos cualitativos. ARTICLE HISTORY

show abstract

“…In the presence of glucose, horseradish peroxidase (HRP, EC 1.11.1.7) and glucose oxidase (EC 1.1.3.4) can induce an enzymatic cross-linking of milk proteins (Chang & Zhao, 2012). Using this enzymatic approach for whole and skimmed milk can confer the yoghurt samples with lower syneresis and finer texture (Chang, Kong, & Zhao, 2014;Han, Fu, & Zhao, 2015). Yoghurt quality can also be enhanced by addition of food stabilizers in yoghurt milk.…”

Section: Introductionmentioning

confidence: 99%

Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin

Song

Han

Zhao

2016

CyTA - Journal of Food

Self Cite

View full text Add to dashboard Cite

Bovine gelatin was cross-linked using horseradish peroxidase, glucose oxidase, and glucose, and then used in the preparation of set-style skimmed yoghurt. Both bovine and cross-linked gelatins were added into yoghurt milk at 2 g/kg, whilst the yoghurt milk composed of table sugar of 60 g/kg was fermented by a commercial direct vat set starter at 42°C for 5 h. Yoghurt samples stored at 4°C for 1 and 7 d were assessed for their compositions and quality indices. In comparison with that contained bovine gelatin, the yoghurt contained cross-linked gelatin had similar chemical indices in terms of protein, reducing sugars, and total solids contents, but exhibited lower syneresis, larger hysteresis loop area, higher apparent viscosity, elastic and viscous moduli, and improved microstructure. Cross-linked gelatin could delay yoghurt post-acidification slightly. Cross-linked gelatin was thus proved to be a potential stabilizer better than bovine gelatin to improve the quality of setstyle skimmed yoghurt.Atributos cualitativos del preparado de yogur desnatado afectado por la adición de gelatina bovina reticulada RESUMEN Se reticuló gelatina bovina utilizando peroxidasa de rábano picante, glucosa oxidasa y glucosa, después se utilizó en la elaboración de preparado de yogur desnatado. Las dos gelatinas bovina y reticulada se añadieron a la leche para yogur a 2 g/kg, mientras que la leche para yogur compuesta de azúcar común de 60 g/kg se fermentó mediante un iniciador comercial directo a 42°C durante 5 h. A las muestras de yogur que se almacenaron a 4°C durante 1 y 7 días se les examinó sus composiciones e índices de calidad. En comparación con el que contenía gelatina bovina, el yogur que contenía gelatina reticulada obtuvo unos índices químicos similares en términos proteínicos, reducción de azúcares y contenido total de sólidos, aunque exhibió una menor sinéresis, una mayor área de ciclos de histéresis, una mayor viscosidad aparente, módulos de elasticidad y viscosos, además de una microestructura mejorada. La gelatina reticulada podría retrasar ligeramente la postacidificación del yogur. Además, se comprobó que la gelatina reticulada es un potencial estabilizador mejor que la gelatina bovina para mejorar la calidad del preparado de yogur desnatado. ARTICLE HISTORY

show abstract

Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking

Cited by 18 publications

References 33 publications

Physicochemical evaluation of low‐fat yoghurt produced with microbial transglutaminase

Physicochemical evaluation of low‐fat yoghurt produced with microbial transglutaminase

Quality attributes of the set-style skimmed yoghurt containing enzymatic cross-linked or thermal polymerized whey protein isolate

Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin

Contact Info

Product

Resources

About