Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure
Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mechanism involved in each state of stabilization for...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2021/5569917 |
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| _version_ | 1849467870543609856 |
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| author | Md Asaduzzaman Md Sultan Mahomud Mohammod Enamul Haque |
| author_facet | Md Asaduzzaman Md Sultan Mahomud Mohammod Enamul Haque |
| author_sort | Md Asaduzzaman |
| collection | DOAJ |
| description | Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mechanism involved in each state of stabilization for tailoring the final product. We review the formation of these complexes and their consequence on the physical, rheological, and microstructural properties of acid milk gels. To investigate the interactions between denatured whey protein and casein, the formation of covalent and noncovalent bonds, localization of the complexes, and their impact on ultimate gelation and final yoghurt texture are reviewed. The information regarding this fundamental mechanism will be beneficial to develop uniform quality yoghurt texture and potential interest of future research. |
| format | Article |
| id | doaj-art-e11af5462ca24227a5ebde7a0bfe9410 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-e11af5462ca24227a5ebde7a0bfe94102025-08-20T03:26:00ZengWileyInternational Journal of Food Science2356-70152314-57652021-01-01202110.1155/2021/55699175569917Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt StructureMd Asaduzzaman0Md Sultan Mahomud1Mohammod Enamul Haque2Faculty of Science and Technology, Free University of Bolzano, Piazza Università 1, 39100 Bolzano, ItalyDepartment of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, BangladeshDepartment of Animal Nutrition, Bangladesh Agricultural University, Mymensingh 2202, BangladeshHeating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mechanism involved in each state of stabilization for tailoring the final product. We review the formation of these complexes and their consequence on the physical, rheological, and microstructural properties of acid milk gels. To investigate the interactions between denatured whey protein and casein, the formation of covalent and noncovalent bonds, localization of the complexes, and their impact on ultimate gelation and final yoghurt texture are reviewed. The information regarding this fundamental mechanism will be beneficial to develop uniform quality yoghurt texture and potential interest of future research.http://dx.doi.org/10.1155/2021/5569917 |
| spellingShingle | Md Asaduzzaman Md Sultan Mahomud Mohammod Enamul Haque Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure International Journal of Food Science |
| title | Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure |
| title_full | Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure |
| title_fullStr | Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure |
| title_full_unstemmed | Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure |
| title_short | Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure |
| title_sort | heat induced interaction of milk proteins impact on yoghurt structure |
| url | http://dx.doi.org/10.1155/2021/5569917 |
| work_keys_str_mv | AT mdasaduzzaman heatinducedinteractionofmilkproteinsimpactonyoghurtstructure AT mdsultanmahomud heatinducedinteractionofmilkproteinsimpactonyoghurtstructure AT mohammodenamulhaque heatinducedinteractionofmilkproteinsimpactonyoghurtstructure |