Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution. / Laursen, Anne Katrine; Rovers, Tijs A.M.; van den Berg, Frans W.J.; Ahrné, Lilia.

I: Food Structure, Bind 37, 100341, 2023.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Laursen, AK, Rovers, TAM, van den Berg, FWJ & Ahrné, L 2023, 'Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution', Food Structure, bind 37, 100341. https://doi.org/10.1016/j.foostr.2023.100341

APA

Laursen, A. K., Rovers, T. A. M., van den Berg, F. W. J., & Ahrné, L. (2023). Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution. Food Structure, 37, [100341]. https://doi.org/10.1016/j.foostr.2023.100341

Vancouver

Laursen AK, Rovers TAM, van den Berg FWJ, Ahrné L. Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution. Food Structure. 2023;37. 100341. https://doi.org/10.1016/j.foostr.2023.100341

Author

Laursen, Anne Katrine ; Rovers, Tijs A.M. ; van den Berg, Frans W.J. ; Ahrné, Lilia. / Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution. I: Food Structure. 2023 ; Bind 37.

Bibtex

@article{86744e0152444d3d8527f4a4070113a9,
title = "Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution",
abstract = "Full-fat milk was fortified with 0.5, 1, 1.5, or 2 % whey protein isolate (WPI) or micellar casein isolate (MCI). The effect of protein addition on composition, microstructure, and physicochemical properties of heat- and acid-induced milk gels was assessed. Lower moisture and higher calcium content was observed in gels with higher amount of MCI compared with WPI. Low-field nuclear magnetic resonance showed that the population with shorter relaxation, assigned to casein micelles and a more dense protein network, may explain the hardest texture of MCI gels. Contrarily, WPI rich gels showed longer relaxation times which is in agreement with a more open and porous microstructure. Increasing the casein content by 0.5 % formed gel significantly harder, while adding 2 % WPI produced more inhomogeneous gels but the texture was not significantly affected compared with native milk. Protein formulation of the milk can modulate the textural and water holding properties of heat- and acid-induced milk gels.",
keywords = "Casein, Heat- and acid-induced gel, LF-NMR, Milk gel, Water mobility, Whey protein",
author = "Laursen, {Anne Katrine} and Rovers, {Tijs A.M.} and {van den Berg}, {Frans W.J.} and Lilia Ahrn{\'e}",
note = "Publisher Copyright: {\textcopyright} 2023 The Authors",
year = "2023",
doi = "10.1016/j.foostr.2023.100341",
language = "English",
volume = "37",
journal = "Food Structure",
issn = "2213-3291",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution

AU - Laursen, Anne Katrine

AU - Rovers, Tijs A.M.

AU - van den Berg, Frans W.J.

AU - Ahrné, Lilia

N1 - Publisher Copyright: © 2023 The Authors

PY - 2023

Y1 - 2023

N2 - Full-fat milk was fortified with 0.5, 1, 1.5, or 2 % whey protein isolate (WPI) or micellar casein isolate (MCI). The effect of protein addition on composition, microstructure, and physicochemical properties of heat- and acid-induced milk gels was assessed. Lower moisture and higher calcium content was observed in gels with higher amount of MCI compared with WPI. Low-field nuclear magnetic resonance showed that the population with shorter relaxation, assigned to casein micelles and a more dense protein network, may explain the hardest texture of MCI gels. Contrarily, WPI rich gels showed longer relaxation times which is in agreement with a more open and porous microstructure. Increasing the casein content by 0.5 % formed gel significantly harder, while adding 2 % WPI produced more inhomogeneous gels but the texture was not significantly affected compared with native milk. Protein formulation of the milk can modulate the textural and water holding properties of heat- and acid-induced milk gels.

AB - Full-fat milk was fortified with 0.5, 1, 1.5, or 2 % whey protein isolate (WPI) or micellar casein isolate (MCI). The effect of protein addition on composition, microstructure, and physicochemical properties of heat- and acid-induced milk gels was assessed. Lower moisture and higher calcium content was observed in gels with higher amount of MCI compared with WPI. Low-field nuclear magnetic resonance showed that the population with shorter relaxation, assigned to casein micelles and a more dense protein network, may explain the hardest texture of MCI gels. Contrarily, WPI rich gels showed longer relaxation times which is in agreement with a more open and porous microstructure. Increasing the casein content by 0.5 % formed gel significantly harder, while adding 2 % WPI produced more inhomogeneous gels but the texture was not significantly affected compared with native milk. Protein formulation of the milk can modulate the textural and water holding properties of heat- and acid-induced milk gels.

KW - Casein

KW - Heat- and acid-induced gel

KW - LF-NMR

KW - Milk gel

KW - Water mobility

KW - Whey protein

U2 - 10.1016/j.foostr.2023.100341

DO - 10.1016/j.foostr.2023.100341

M3 - Journal article

AN - SCOPUS:85165982923

VL - 37

JO - Food Structure

JF - Food Structure

SN - 2213-3291

M1 - 100341

ER -

ID: 363057130