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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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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doaj-e11af5462ca24227a5ebde7a0bfe94102021-10-04T01:58:39ZengHindawi LimitedInternational Journal of Food Science2314-57652021-01-01202110.1155/2021/5569917Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt StructureMd Asaduzzaman0Md Sultan Mahomud1Mohammod Enamul Haque2Faculty of Science and TechnologyDepartment of Food Engineering and TechnologyDepartment of Animal NutritionHeating 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 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Md Asaduzzaman Md Sultan Mahomud Mohammod Enamul Haque |
spellingShingle |
Md Asaduzzaman Md Sultan Mahomud Mohammod Enamul Haque Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure International Journal of Food Science |
author_facet |
Md Asaduzzaman Md Sultan Mahomud Mohammod Enamul Haque |
author_sort |
Md Asaduzzaman |
title |
Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure |
title_short |
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_sort |
heat-induced interaction of milk proteins: impact on yoghurt structure |
publisher |
Hindawi Limited |
series |
International Journal of Food Science |
issn |
2314-5765 |
publishDate |
2021-01-01 |
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. |
url |
http://dx.doi.org/10.1155/2021/5569917 |
work_keys_str_mv |
AT mdasaduzzaman heatinducedinteractionofmilkproteinsimpactonyoghurtstructure AT mdsultanmahomud heatinducedinteractionofmilkproteinsimpactonyoghurtstructure AT mohammodenamulhaque heatinducedinteractionofmilkproteinsimpactonyoghurtstructure |
_version_ |
1716844700564979712 |