1. Combined effect of transglutaminase and sodium citrate on the microstructure and rheological properties of acid milk gel
- Author
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Federico Casanova, Frédéric Gaucheron, Alvaro Vianna Novaes de Carvalho Teixeira, Luiz Antônio Minim, Guilherme Mendes da Silva, Naaman Francisco Nogueira Silva, Antônio Fernandes de Carvalho, Centro de Ciencias da Natureza, Universidade Federal de Sao Carlos, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFC), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Departamento de Física, UFPR, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
- Subjects
Tissue transglutaminase ,General Chemical Engineering ,microstructure ,microscopie confocale ,Acid milk gel ,confocal microscopy ,citrate de sodium ,transglutaminase ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Sodium citrate ,Rheology ,protein-glutamine ³-glutamyltransferase ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Confocal laser scanning microscopy ,Water holding capacity ,gel acide ,rhéologie ,Microstructure ,Trisodium citrate ,milk ,biology ,gel laitier ,microfiltration ,04 agricultural and veterinary sciences ,General Chemistry ,Transglutaminase ,lait ,040401 food science ,chemistry ,microstructure des aliments ,biology.protein ,rheology ,gel laitier acide ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,δ lactone ,Food Science ,Nuclear chemistry - Abstract
Combined effects of trisodium citrate (TSC), transglutaminase (Tgase) and heating were studied with relation to the mechanical properties of acid milk gels. Acidification of skimmed microfiltered milk samples was performed at 30 °C by addition of glucono – δ lactone to achieve final pH of 4.6 in 4 h. Increasing levels of TSC (0, 10 and 20 mM) were added to the samples, followed by addition of a constant level of Tgase (3 U/g of protein), and subsequent heating to 85 °C for 30 min. Prior to acidification, suspensions were analyzed in terms of amount of sedimentable material, hydration, hydrodynamic diameter (Dh) and ζ-potential (ζ) of the particles. Acid-induced gelation was studied using small deformation rheology followed by large deformation test. The water holding capacity of the gels (WHC) was performed at pH 4.6. Gels microstructure were investigated by confocal laser scanning microscopy at pH 4.6 and determination of mean pore size was performed by 2D-correlation analysis. Results showed that combined Tgase and TSC treatments had significant effect on rheological properties, WHC and gel microstructure. Higher stiffness of the gels was observed with Tgase and TSC at 10 mM, whereas a homogenous network distribution with smaller pore size was observed in the presence of Tgase and TSC at 20 mM.
- Published
- 2018
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