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Title:

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

Document type:
Zeitschriftenaufsatz
Author(s):
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...     »
Keywords:
Acid gelation; Calcium; casein concentrate; Chelatant; Firmness; Rheology; Transglutaminase
Journal title:
Food Hydrocolloids
Year:
2023
Journal volume:
143
Pages contribution:
108927
Fulltext / DOI:
doi:10.1016/j.foodhyd.2023.108927
Print-ISSN:
0268005X
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