Effects of Polymerized Whey Proteins on Consistency and Water-holding Properties of Goat's Milk Yogurt

ABSTRACT The effects of polymerized whey proteins (PWP) on functional properties of goat's milk yogurt were investigated. PWP were prepared by heating whey protein isolate (WPI) dispersion (8.0% protein, pH 7.0) at 90 °C for 30 min. Three reconstituted goat milk (RGM) (12% total solids [TS] as...

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Veröffentlicht in:Journal of food science 2006-01, Vol.71 (1), p.C34-C38
Hauptverfasser: And, Jiancai Li, Guo, Mingruo
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description ABSTRACT The effects of polymerized whey proteins (PWP) on functional properties of goat's milk yogurt were investigated. PWP were prepared by heating whey protein isolate (WPI) dispersion (8.0% protein, pH 7.0) at 90 °C for 30 min. Three reconstituted goat milk (RGM) (12% total solids [TS] as control; RGM with 2.4% unheated WPI; and RGM with 2.4% PWP) and 1 RGM with 16.7% TS were prepared and inoculated with 0.04% yogurt starter culture. Inoculated milk was incubated at 43 °C for 5 h, cooled to 4 °C in an ice‐water bath, and then placed at refrigerator (4 °C) overnight before testing. Incorporation of PWP significantly (P < 0.001) increased the viscosity (by 80%) and decreased the syneresis (by 25%) of the yogurt samples, whereas addition of unheated WPI did not significantly affect the viscosity and syneresis compared with the control. There were no changes in pH, TS, ash, fat, protein, and lactose contents among yogurt samples except the solids fortified control. Yogurt with 16.7% TS had the lowest syneresis but did not improve in viscosity. Transmission electron microscopy micrographs demonstrated that the microstructure of the goat's milk yogurt gel with PWP was denser than the control. Results of this study indicate that polymerized whey proteins may be a novel protein‐based thickening agent for improving the functional properties of goat's milk yogurt and other similar products.
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PWP were prepared by heating whey protein isolate (WPI) dispersion (8.0% protein, pH 7.0) at 90 °C for 30 min. Three reconstituted goat milk (RGM) (12% total solids [TS] as control; RGM with 2.4% unheated WPI; and RGM with 2.4% PWP) and 1 RGM with 16.7% TS were prepared and inoculated with 0.04% yogurt starter culture. Inoculated milk was incubated at 43 °C for 5 h, cooled to 4 °C in an ice‐water bath, and then placed at refrigerator (4 °C) overnight before testing. Incorporation of PWP significantly (P &lt; 0.001) increased the viscosity (by 80%) and decreased the syneresis (by 25%) of the yogurt samples, whereas addition of unheated WPI did not significantly affect the viscosity and syneresis compared with the control. There were no changes in pH, TS, ash, fat, protein, and lactose contents among yogurt samples except the solids fortified control. Yogurt with 16.7% TS had the lowest syneresis but did not improve in viscosity. Transmission electron microscopy micrographs demonstrated that the microstructure of the goat's milk yogurt gel with PWP was denser than the control. Results of this study indicate that polymerized whey proteins may be a novel protein‐based thickening agent for improving the functional properties of goat's milk yogurt and other similar products.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2006.tb12385.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; goat's milk ; Milk and cheese industries. 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PWP were prepared by heating whey protein isolate (WPI) dispersion (8.0% protein, pH 7.0) at 90 °C for 30 min. Three reconstituted goat milk (RGM) (12% total solids [TS] as control; RGM with 2.4% unheated WPI; and RGM with 2.4% PWP) and 1 RGM with 16.7% TS were prepared and inoculated with 0.04% yogurt starter culture. Inoculated milk was incubated at 43 °C for 5 h, cooled to 4 °C in an ice‐water bath, and then placed at refrigerator (4 °C) overnight before testing. Incorporation of PWP significantly (P &lt; 0.001) increased the viscosity (by 80%) and decreased the syneresis (by 25%) of the yogurt samples, whereas addition of unheated WPI did not significantly affect the viscosity and syneresis compared with the control. There were no changes in pH, TS, ash, fat, protein, and lactose contents among yogurt samples except the solids fortified control. Yogurt with 16.7% TS had the lowest syneresis but did not improve in viscosity. Transmission electron microscopy micrographs demonstrated that the microstructure of the goat's milk yogurt gel with PWP was denser than the control. Results of this study indicate that polymerized whey proteins may be a novel protein‐based thickening agent for improving the functional properties of goat's milk yogurt and other similar products.</description><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>goat's milk</subject><subject>Milk and cheese industries. Ice creams</subject><subject>polymerized whey proteins (PWP)</subject><subject>Polymers</subject><subject>Proteins</subject><subject>syneresis</subject><subject>viscosity</subject><subject>Yogurt</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqVkM1u1DAURi0EEkPLO0SVEKsEX9v5Y4NQ2g5UpRRRGLGyHOem9TSNB9sjJjw9DjMqa7yxLJ_7fVeHkBOgGcTzZp0BL_KUFQwyRmmRhRYYr_Js94QsoMxpyisBT8mCUsZSAFE-Jy-8X9P5zYsF6c_6HnXwie2TaztMD-jMb-yS1R1OybWzAc0YP8eksaM3PuCop0SNEVABXXpnh86MtzO5QRcM_g1aWhVe--STGe6TH_Z268IxedarwePLw31Evp2f3TQf0svPy4_N-8tUCxAiFW0lsELdUShy0KLiZa6Y6DBXCLUoueAt7-ual51WueCMta0ugTPO66JF4EfkZJ-7cfbnFn2Qa7t1Y6yUcT52sEJE6O0e0s5677CXG2celJskUDlrlWs5a5WzVjlrlQetcheHXx0alNdq6J0atfH_EkpR1TSvI_duz_0yA07_0SAvzk-_NnxeM90nzNp3jwnK3cuijGLk6mopqxtK4cv3lWz4H91nm1U</recordid><startdate>200601</startdate><enddate>200601</enddate><creator>And, Jiancai Li</creator><creator>Guo, Mingruo</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200601</creationdate><title>Effects of Polymerized Whey Proteins on Consistency and Water-holding Properties of Goat's Milk Yogurt</title><author>And, Jiancai Li ; Guo, Mingruo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4144-4b84e8ecd01651c48375a24de5ae1947343b3f9937dca54322bbc71323396be13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>goat's milk</topic><topic>Milk and cheese industries. Ice creams</topic><topic>polymerized whey proteins (PWP)</topic><topic>Polymers</topic><topic>Proteins</topic><topic>syneresis</topic><topic>viscosity</topic><topic>Yogurt</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>And, Jiancai Li</creatorcontrib><creatorcontrib>Guo, Mingruo</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology &amp; Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>And, Jiancai Li</au><au>Guo, Mingruo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Polymerized Whey Proteins on Consistency and Water-holding Properties of Goat's Milk Yogurt</atitle><jtitle>Journal of food science</jtitle><date>2006-01</date><risdate>2006</risdate><volume>71</volume><issue>1</issue><spage>C34</spage><epage>C38</epage><pages>C34-C38</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT The effects of polymerized whey proteins (PWP) on functional properties of goat's milk yogurt were investigated. PWP were prepared by heating whey protein isolate (WPI) dispersion (8.0% protein, pH 7.0) at 90 °C for 30 min. Three reconstituted goat milk (RGM) (12% total solids [TS] as control; RGM with 2.4% unheated WPI; and RGM with 2.4% PWP) and 1 RGM with 16.7% TS were prepared and inoculated with 0.04% yogurt starter culture. Inoculated milk was incubated at 43 °C for 5 h, cooled to 4 °C in an ice‐water bath, and then placed at refrigerator (4 °C) overnight before testing. Incorporation of PWP significantly (P &lt; 0.001) increased the viscosity (by 80%) and decreased the syneresis (by 25%) of the yogurt samples, whereas addition of unheated WPI did not significantly affect the viscosity and syneresis compared with the control. There were no changes in pH, TS, ash, fat, protein, and lactose contents among yogurt samples except the solids fortified control. Yogurt with 16.7% TS had the lowest syneresis but did not improve in viscosity. Transmission electron microscopy micrographs demonstrated that the microstructure of the goat's milk yogurt gel with PWP was denser than the control. Results of this study indicate that polymerized whey proteins may be a novel protein‐based thickening agent for improving the functional properties of goat's milk yogurt and other similar products.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2006.tb12385.x</doi><tpages>5</tpages></addata></record>
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subjects Biological and medical sciences
Food industries
Food science
Fundamental and applied biological sciences. Psychology
goat's milk
Milk and cheese industries. Ice creams
polymerized whey proteins (PWP)
Polymers
Proteins
syneresis
viscosity
Yogurt
title Effects of Polymerized Whey Proteins on Consistency and Water-holding Properties of Goat's Milk Yogurt
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