Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels

D. Ercili Cura; M. Lille; R. Partanen; K. Kruus; J. Buchert; R. Lantto

doi:10.1016/j.idairyj.2010.06.008

Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels

D. Ercili Cura^*, M. Lille, R. Partanen, K. Kruus, J. Buchert, R. Lantto

^*Corresponding author for this work

Not published at Aalto University

VTT Technical Research Centre of Finland

Research output: Contribution to journal › Article › Scientific › peer-review

52 Citations (Scopus)

Abstract

The aim of this work was to study the potential of tyrosinase enzymes in structural engineering of acid-induced milk protein gels. Fat free raw milk, heated milk or a sodium caseinate solution were treated with tyrosinases from Trichoderma reesei (TrTyr) and Agaricus bisporus (AbTyr) and the reference enzyme transglutaminase (TG) prior to acid-induced gelation. TrTyr treatment increased the firmness of raw milk and sodium caseinate gels, but not that of heated milk gels, even though protein cross-linking was detected in heated milk. AbTyr did not cross-link proteins in any of the studied milk protein systems. TG was superior to TrTyr in gels prepared of heated milk. In acidified heated milk and sodium caseinate, TrTyr and TG treatment resulted in a decrease of the pore size. Scanning electron microscopy revealed more extensive particle interactions in the heated milk gels with TG than with TrTyr.

Original language	English
Pages (from-to)	830-837
Number of pages	8
Journal	International Dairy Journal
Volume	20
Issue number	12
DOIs	https://doi.org/10.1016/j.idairyj.2010.06.008
Publication status	Published - 1 Dec 2010
MoE publication type	A1 Journal article-refereed

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title = "Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels",

abstract = "The aim of this work was to study the potential of tyrosinase enzymes in structural engineering of acid-induced milk protein gels. Fat free raw milk, heated milk or a sodium caseinate solution were treated with tyrosinases from Trichoderma reesei (TrTyr) and Agaricus bisporus (AbTyr) and the reference enzyme transglutaminase (TG) prior to acid-induced gelation. TrTyr treatment increased the firmness of raw milk and sodium caseinate gels, but not that of heated milk gels, even though protein cross-linking was detected in heated milk. AbTyr did not cross-link proteins in any of the studied milk protein systems. TG was superior to TrTyr in gels prepared of heated milk. In acidified heated milk and sodium caseinate, TrTyr and TG treatment resulted in a decrease of the pore size. Scanning electron microscopy revealed more extensive particle interactions in the heated milk gels with TG than with TrTyr.",

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AU - Ercili Cura, D.

AU - Lille, M.

AU - Partanen, R.

AU - Kruus, K.

AU - Buchert, J.

AU - Lantto, R.

PY - 2010/12/1

Y1 - 2010/12/1

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ER -

Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels

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