Effect of transglutaminase on rennet-induced gelation of skim milk and soymilk mixtures.

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Abstract

Protein gels made from cow milk and soymilk can yield products of exceptional value. Transglutaminase (TG) affect rennet-induced gelation of proteins, and improves the functionality of the final products. In this paper, TG and rennet were added to skim milk and soymilk mixtures simultaneously, and the rennet-induced coagulation was studied. Diffusing wave spectroscopy and rheology measurements were used to access the structural changes of the mixtures during renneting. Syneresis analysis and microscopy can give more information for understanding the system.

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Author and article information

Journal

Journal ID (iso-abbrev): J Sci Food Agric

Title: Journal of the science of food and agriculture

Publisher: Wiley

ISSN (Electronic): 1097-0010

ISSN (Print): 0022-5142

Publication date (Electronic): Mar 15 2019

Volume: 99

Issue: 4

Affiliations

[1 ] Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing, P. R. China.

Article

DOI: 10.1002/jsfa.9375

PubMed ID: 30255502

SO-VID: 2120897c-17f5-4fa4-ae00-cbf2814ef7e3

History

Keywords: rennet-induced gelation,skim milk,soymilk,transglutaminase

Data availability:

Keywords: rennet-induced gelation, skim milk, soymilk, transglutaminase

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