Nutrient enrichment of dairy curd by incorporation of whole and ruptured microalgal cells (Nannochloropsis salina) |
| |
| Affiliation: | 1. Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain;2. The Dairy Innovation Hub, The University of Melbourne, Parkville, Victoria 3010, Australia;3. School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia;4. Algal Processing Group, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia;5. The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia;1. School of Engineering, University of Guelph, 50 Stone Road East, N1G 2W1 Guelph, ON, Canada;2. School of Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain;1. Universidad Politécnica de Madrid, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Departamento de Ingeniería Agroforestal, Spain;2. Universidad Politécnica de Madrid, Escuela Técnica Superior de Edificación, TEMA Research Group, Spain;1. Glyn O. Phillips Hydrocolloid Research Centre at HBUT, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China;2. Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK;3. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada;1. Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, New Zealand;2. School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North, New Zealand;3. Fonterra Research and Development Centre, Palmerston North, New Zealand;4. School of Agricultural Technology, Walailak University, Nakhon Sri Thammarat 80160, Thailand;1. School of Food Engineering, Harbin University of Commerce, Harbin 150028, China;2. School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China;3. School of Food Science, Northeast Agricultural University, Harbin 150030, China;4. Jiusan Food Co., LTD, Harbin 150060, China |
| |
| Abstract: | This work investigated incorporation of Nannochloropsis salina into renneted dairy gels and curd. Whole and ruptured microalgal cells did not impair κ-casein macropeptide cleavage by the rennet enzyme. However, insoluble components of ruptured cells impeded gelation, presumably by hindering interactions between renneted casein micelles. Confocal imaging showed that whole cells were retained and homogenously distributed within the protein network of the gels and cooked curd, whereas ruptured algae formed large aggregates that altered the protein matrix. Eicosapentaenoic acid (EPA) in the whole microalgal cells was incorporated within the curds, with considerably less EPA retained for ruptured cells. Soluble algal debris did not impair gelation, however EPA wasn't retained in the curd. The study demonstrates that nutrient enrichment of renneted dairy products is possible by incorporating whole microalgal cells to displace milk fat with protein and the beneficial long-chain omega-3 fatty acid EPA. Future research into the optimisation of product organoleptic properties is required. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
