Effect of carrageenan on the formation of rennet-induced casein micelle gels
Effect of carrageenan on the formation of rennet-induced casein micelle gels
复制标题
卡拉胶对凝乳酶诱导的酪蛋白胶束凝胶形成的影响
DOI：
10.1016/j.foodhyd.2013.10.004
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发表时间：
2014
影响因子：
10.7
通讯作者：
F. Ren
中科院分区：
文献类型：
--
作者：
F. Wang;Xianting Liu;Yanan Hu;Jie Luo;Xin Lv;Huiyuan Guo;F. Ren
在模拟牛乳超滤液中制备了酪蛋白胶束（CMs）和卡拉胶（CG）混合物.通过测定酪蛋白巨肽（CMP）的释放动力学和CM/CG混合物的流变学性质，研究了CM/CG混合物中凝乳酶诱导的凝胶化。进行粒度分布、电位和离子强度测量以及微观结构观察以了解潜在机制。在低浓度下，κ-CG通过排斥作用影响凝乳酶的第二阶段。在含有ι-CG和λ-CG的混合物中，凝乳酶的第一和第二阶段都受到影响。当ι-CG和λ-CG分别以平面吸附和环状吸附的方式吸附于CM表面时，会增加CM表面的负电荷，覆盖更多的酶作用位点，从而降低CMP的最大释放浓度，延长凝胶时间，减弱凝胶强度。在高CG浓度下，游离CG分子有助于凝乳酶诱导的凝胶化，特别是在κ-CG和ι-CG存在下，其通过CG双螺旋的自缔合显著加速凝乳酶的第二阶段。我们的研究结果表明，ι-CG和λ-CG导致软干酪凝乳和改善低脂干酪品质。
Casein micelles (CMs) and carrageenan (CG) mixtures were prepared in simulated milk ultrafiltrate. Rennet-induced gelation in the CM/CG mixtures was studied by accessing the kinetics of released caseinomacropeptide (CMP) and the rheological properties of CM/CG mixtures. Particle size distributions, ζ-potential and ionic strength measurements, and microstructure observations were performed to understand the underlying mechanisms. At low CG concentrations, κ-CG, which had a tail-adsorption to the CM surface, affected the second phase of renneting through repulsive interactions. In mixtures containing ι-CG and λ-CG, both the first and second phase of renneting were affected. Flat-adsorption and ring-adsorption of ι-CG and λ-CG to the CM surface, respectively, increased the negative charges and covered more enzymatic action sites, thereby decreasing the maximum concentration of released CMP, increasing coagulation time, and weakening gel strength. At high CG concentrations, free CG molecules contributed to rennet-induced gelation, especially in the presence of κ-CG and ι-CG, which significantly accelerated the second phase of renneting through the self-association of CG double helices. Our findings suggested that ι-CG and λ-CG lead to soft cheese curds and improved low-fat cheese quality.