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Titel:

Acid gelation functionality of casein micelles in concentrated state: Influence of calcium supplementation or chelation combined with enzymatic stabilization

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Reiter, Marius; Reitmaier, Michael; Haslbeck, Anna; Kulozik, Ulrich
Abstract:
The main structure-building component in gelled dairy products is the casein micelle (CM). It was previously shown that in concentrated state of CMs, the changes of their compositional and colloidal properties in response to the addition or chelation of calcium divers from the reactions at milk-like casein concentration. This study aimed to evaluate the relationship between these specifically induced properties of CMs and the acid gelation functionality of a micellar casein concentrate (MCC). A...     »
Stichworte:
Acid gelation; Calcium; casein concentrate; Chelatant; Firmness; Rheology; Transglutaminase
Zeitschriftentitel:
Food Hydrocolloids
Jahr:
2023
Band / Volume:
143
Seitenangaben Beitrag:
108927
Volltext / DOI:
doi:10.1016/j.foodhyd.2023.108927
Print-ISSN:
0268005X
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