Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution
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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.
In: Food Structure, Vol. 37, 100341, 2023.Research output: Contribution to journal › Journal article › Research › peer-review
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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