HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Mottar, J. Articles by Baert, J. Search for Related Content PubMed Articles by Mottar, J. Articles by Baert, J.

Effect of Heat-Induced Association of Whey Proteins and Casein Micelles on Yogurt Texture

Rijkszuivelstation, B-9230 Melle, Belgium

M. Joniau and J. Baert

Interdisciplinair Research Centrum, Katholieke Universiteit Leuven, Campus Kortrijk, B-8500 Kortrijk, Belgium

ABSTRACT

We investigated the role of the nature of the casein micelle surface, as affected by adsorption of heat-denatured whey proteins, on yogurt texture. Depending on the heating process and heat intensity, a proportion of ß- lactoglobulin and -lactalbumin bound to the casein. As shown by electron microscopy, filaments of denatured ß-lactoglobulin developed on the micellar surface and offered a barrier to micelle fusion when milk was fermented, resulting in inferior yogurt texture. At higher heat intensities, -lactalbumin also commenced to precipitate onto the micelle, which apparently filled up the gaps formed by the ß-lactoglobulin filaments and caused a smoother micellar surface. During fermentation, coalescence of the micelles improved texture. The heat-induced association of -lactalbumin with the casein particles appeared to be important for fusion and hydration of the micelles during subsequent fermentation, which determined the Theological properties of yogurt.

This article has been cited by other articles:

				C. Soukoulis, P. Panagiotidis, R. Koureli, and C. Tzia Industrial Yogurt Manufacture: Monitoring of Fermentation Process and Improvement of Final Product Quality J Dairy Sci, June 1, 2007; 90(6): 2641 - 2654. [Abstract] [Full Text] [PDF]