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

*Tämän työn vastaava kirjoittaja

Tutkimustuotos: LehtiartikkeliArticleScientificvertaisarvioitu

45 Sitaatiot (Scopus)

Abstrakti

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.

AlkuperäiskieliEnglanti
Sivut830-837
Sivumäärä8
JulkaisuInternational Dairy Journal
Vuosikerta20
Numero12
DOI - pysyväislinkit
TilaJulkaistu - 1 joulukuuta 2010
OKM-julkaisutyyppiA1 Julkaistu artikkeli, soviteltu

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