Effect of denatured whey protein concentrate and its fractions on rennet-induced milk gels |
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| Affiliation: | 1. STELA Dairy Research Centre, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1K 7P4, Canada;2. Centre de recherche en gastronomie, Institut de tourisme et d''hôtellerie du Québec, Montreal, QC H2X 3P1, Canada;3. Research and Development Centre, Agropur Dairy Cooperative, Saint-Hubert, QC J3Z 1G5, Canada;4. Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada;1. Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083–862, Campinas, SP, Brazil;2. Center for Food Studies and Research (NEPA), University of Campinas (UNICAMP), Albert Einstein, 291, 13083-852, Campinas, SP, Brazil;1. CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Victoria 3030, Australia;2. CSIRO Animal, Food and Health Sciences, AAHL, Private Bag 24, Geelong, Victoria 3220, Australia;2. Department of Food Technology, Engineering and Nutrition, Lund University, PO Box 124, SE-221 00 Lund, Sweden;3. VikingGenetics, PO Box 64, SE-532 21 Skara, Sweden;4. Department of Food Science, BioCenter, Swedish University of Agricultural Sciences, Box 7051, SE-750 07 Uppsala, Sweden;6. Department of Food Science, Faculty of Science and Technology, Aarhus University, Blichers allé 20, PO Box 50, 8830 Tjele, Denmark;2. Wisconsin Center for Dairy Research, University of Wisconsin–Madison, 1605 Linden Drive, Madison 53706;1. Department of Food Science, Aarhus University, Blichers Allé 20, P.O. Box 50, DK-8830 Tjele, Denmark;2. Department of Molecular Biology and Genetics, Aarhus University, Blichers Allé 20, P.O. Box 50, DK-8830 Tjele, Denmark;3. Arla Foods amba R&D, Rørdrumvej 2, DK-8220 Brabrand, Denmark;1. Department of Food Technology, Engineering and Nutrition, Lund University, Kemicentrum, P.O. Box 124, SE-221 00 Lund, Sweden;2. Centre of Quantitative Genetics and Genomics, Department of Molecular Biology and Genetics, Aarhus University, Blichers Allé 20, P.O. Box 50, 8830 Tjele, Denmark;3. LRF Dairy Sweden, Ideon Science Park, SE-223 70 Lund, Sweden;4. VikingGenetics, P.O. Box 64, SE-532 21 Skara, Sweden;5. Department of Food Science, BioCenter, Swedish University of Agricultural Sciences, Box 7051, SE-750 07 Uppsala, Sweden |
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| Abstract: | Denatured whey protein concentrate was fractionated by centrifugation to study the effect of its different components (sedimentable aggregates, non-sedimentable component, and diffusible component) on rennet-induced coagulation of milk and gel contraction capacity. Milk coagulation properties were characterized by optical density measurement and dynamic rheometry. The contraction kinetics of the gel during cooking was also characterized. The diffusible component of denatured whey protein concentrate showed no significant effect on coagulation or contraction parameters. Sedimentable aggregates negatively influenced the kinetics of rennet gel formation, as measured by rheology; these aggregates also reduced the contraction capacity of the gel. The non-sedimentable component negatively influenced milk coagulation properties, as measured with both optical and rheological methods, and decreased the contraction capacity of the gel. The results suggest that, beyond the effect of sedimentable whey protein aggregates, soluble proteinaceous complexes (non-sedimentable and non-diffusible) could interact with renneted casein micelles and limit gel formation and contraction. |
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