Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels

被引：51

作者：

Cura, D. Ercili ^{[1
]}

Lille, M. ^{[1
]}

Partanen, R. ^{[1
]}

Kruus, K. ^{[1
]}

Buchert, J. ^{[1
]}

Lantto, R. ^{[1
]}

机构：

[1] VTT Tech Res Ctr Finland, FI-02044 Espoo, Finland

来源：

INTERNATIONAL DAIRY JOURNAL | 2010年 / 20卷 / 12期

关键词：

ENZYMATIC CROSS-LINKING; CASEIN MICELLES; WHEY PROTEINS; TRANSGLUTAMINASE; LACCASE; GELATION; OXIDATION; 3,4-DIHYDROXYPHENYLALANINE; STABILITY; PEPTIDES;

D O I：

10.1016/j.idairyj.2010.06.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this work was to study the potential of tyrosinase enzymes in structural engineering of acid-induced milk protein gels. Fat free raw milk, heated milk or a sodium caseinate solution were treated with tyrosinases from Trichoderma reesei (TrTyr) and Agaricus bisporus (AbTyr) and the reference enzyme transglutaminase (TG) prior to acid-induced gelation. TrTyr treatment increased the firmness of raw milk and sodium caseinate gels, but not that of heated milk gels, even though protein cross-linking was detected in heated milk. AbTyr did not cross-link proteins in any of the studied milk protein systems. TG was superior to TrTyr in gels prepared of heated milk. In acidified heated milk and sodium caseinate, TrTyr and TG treatment resulted in a decrease of the pore size. Scanning electron microscopy revealed more extensive particle interactions in the heated milk gels with TG than with TrTyr. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：830 / 837

页数：8

共 42 条

[1] Enzymatic grafting of peptides from casein hydrolysate to chitosan. potential for value-added byproducts from food-processing wastes [J].