Influence of lactose on viscoelastic properties of acid-induced casein micelle gels: The secondary roll of lactose in yogurt production
Niki, R; Motoshima, H
| HERO ID | 4947308 |
|---|---|
| In Press | No |
| Year | 2006 |
| Title | Influence of lactose on viscoelastic properties of acid-induced casein micelle gels: The secondary roll of lactose in yogurt production |
| Authors | Niki, R; Motoshima, H |
| Journal | Milchwissenschaft |
| Volume | 61 |
| Issue | 4 |
| Page Numbers | 411-415 |
| Abstract | The influence of lactose on the viscoelastic properties of acid-induced casein micelle (CM) gels was examined using a rheological measurement apparatus. Glucono-delta-lactone (GDL) was used to acidify CM suspensions. The storage modulus (G') and loss modulus (G") of the samples were measured as a function of time after the addition of GDL. The viscoelastic results demonstrated that lactose markedly enhanced the acid-induced gelation of CM. Further, the effects of lactose on CM gelation enhancement were strongly dependent on the gelation temperature, especially above 20 degrees C. However, the effectiveness of lactose on acid-induced CM gelation enhancement was almost cancelled out when the sample contained 0.5 M urea. On the basis of the results obtained from experiments on the effects of gelation temperature and urea, the enhancing effects of lactose on acid-induced CM gelation can be tentatively explained in terms of the strengthening effects of lactose on the hydrophobic interactions between CM particles. Furthermore, the results obtained in this study suggested that during the yogurt production process, lactose remaining in milk after lactic acid fermentation plays a significant role in curd formation. |
| Wosid | WOS:000243314000017 |
| Is Certified Translation | No |
| Dupe Override | No |
| Is Public | Yes |
| Keyword | yogurt (viscoelastic properties and lactose) |