Cargando…

Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties

The objective of this study was to assess the impact of using heat-denatured whey:buttermilk protein aggregate in acid-set type yogurt production. Whey and buttermilk (25:75) protein concentrate was adjusted to pH 4.6, heated at 90 °C for 5 min, homogenized and freeze-dried. Set-type yogurts were pr...

Descripción completa

Detalles Bibliográficos
Autores principales: Saffon, Maxime, Richard, Véronique, Jiménez-Flores, Rafael, Gauthier, Sylvie F., Britten, Michel, Pouliot, Yves
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302273/
https://www.ncbi.nlm.nih.gov/pubmed/28239128
http://dx.doi.org/10.3390/foods2040444
_version_ 1782506507339825152
author Saffon, Maxime
Richard, Véronique
Jiménez-Flores, Rafael
Gauthier, Sylvie F.
Britten, Michel
Pouliot, Yves
author_facet Saffon, Maxime
Richard, Véronique
Jiménez-Flores, Rafael
Gauthier, Sylvie F.
Britten, Michel
Pouliot, Yves
author_sort Saffon, Maxime
collection PubMed
description The objective of this study was to assess the impact of using heat-denatured whey:buttermilk protein aggregate in acid-set type yogurt production. Whey and buttermilk (25:75) protein concentrate was adjusted to pH 4.6, heated at 90 °C for 5 min, homogenized and freeze-dried. Set-type yogurts were prepared from skim milk standardized to 15% (w/v) total solids and 4.2% (w/v) protein using different levels of powdered skim milk or freeze-dried protein aggregate. The use of the protein aggregate significantly modified yogurt texture, but did not affect the water-holding capacity of the gel. Confocal laser-scanning microscope images showed the presence of large particles in milk enriched with protein aggregate, which directly affected the homogeneity of the clusters within the protein matrix. Thiol groups were freed during heating of the protein aggregate suspended in water, suggesting that the aggregates could interact with milk proteins during heating.
format Online
Article
Text
id pubmed-5302273
institution National Center for Biotechnology Information
language English
publishDate 2013
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-53022732017-02-15 Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties Saffon, Maxime Richard, Véronique Jiménez-Flores, Rafael Gauthier, Sylvie F. Britten, Michel Pouliot, Yves Foods Article The objective of this study was to assess the impact of using heat-denatured whey:buttermilk protein aggregate in acid-set type yogurt production. Whey and buttermilk (25:75) protein concentrate was adjusted to pH 4.6, heated at 90 °C for 5 min, homogenized and freeze-dried. Set-type yogurts were prepared from skim milk standardized to 15% (w/v) total solids and 4.2% (w/v) protein using different levels of powdered skim milk or freeze-dried protein aggregate. The use of the protein aggregate significantly modified yogurt texture, but did not affect the water-holding capacity of the gel. Confocal laser-scanning microscope images showed the presence of large particles in milk enriched with protein aggregate, which directly affected the homogeneity of the clusters within the protein matrix. Thiol groups were freed during heating of the protein aggregate suspended in water, suggesting that the aggregates could interact with milk proteins during heating. MDPI 2013-09-30 /pmc/articles/PMC5302273/ /pubmed/28239128 http://dx.doi.org/10.3390/foods2040444 Text en © 2013 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
Saffon, Maxime
Richard, Véronique
Jiménez-Flores, Rafael
Gauthier, Sylvie F.
Britten, Michel
Pouliot, Yves
Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
title Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
title_full Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
title_fullStr Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
title_full_unstemmed Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
title_short Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
title_sort behavior of heat-denatured whey:buttermilk protein aggregates during the yogurt-making process and their influence on set-type yogurt properties
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302273/
https://www.ncbi.nlm.nih.gov/pubmed/28239128
http://dx.doi.org/10.3390/foods2040444
work_keys_str_mv AT saffonmaxime behaviorofheatdenaturedwheybuttermilkproteinaggregatesduringtheyogurtmakingprocessandtheirinfluenceonsettypeyogurtproperties
AT richardveronique behaviorofheatdenaturedwheybuttermilkproteinaggregatesduringtheyogurtmakingprocessandtheirinfluenceonsettypeyogurtproperties
AT jimenezfloresrafael behaviorofheatdenaturedwheybuttermilkproteinaggregatesduringtheyogurtmakingprocessandtheirinfluenceonsettypeyogurtproperties
AT gauthiersylvief behaviorofheatdenaturedwheybuttermilkproteinaggregatesduringtheyogurtmakingprocessandtheirinfluenceonsettypeyogurtproperties
AT brittenmichel behaviorofheatdenaturedwheybuttermilkproteinaggregatesduringtheyogurtmakingprocessandtheirinfluenceonsettypeyogurtproperties
AT pouliotyves behaviorofheatdenaturedwheybuttermilkproteinaggregatesduringtheyogurtmakingprocessandtheirinfluenceonsettypeyogurtproperties