Influence of irreversible casein crosslinking on the gel strength of yoghurt

Irreversible casein crosslinking induced by incubation of skim milk with microbial transglutaminase or by storage of UHT skim milk, respectively, led to increasing breaking strength of yoghurts prepared from such pretreated milks. For yoghurts prepared from transglutaminase treated skim milk intermo...

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Bibliographic Details
Published inCzech Journal of Food Sciences Vol. 18
Main Authors Lauber, S, Klostermeyer, H. (Technische Universitaet Muenchen, Freising (Germany). Lehrstuhl fuer Chemie der Biopolymere), Henle, Th
Format Journal Article
LanguageEnglish
Published 01.09.2000
Subjects
ALMACENAMIENTO
AMINOTRANSFERASAS
AMINOTRANSFERASE
AMINOTRANSFERASES
CASEIN
CASEINA
CASEINATE
CASEINATES
CASEINATOS
CASEINE
CHEMICOPHYSICAL PROPERTIES
CHROMATOGRAPHIE SUR GEL
COLLOIDE
COLLOIDS
COLOIDES
CROMATOGRAFIA SOBRE GEL
GEL CHROMATOGRAPHY
IMMOBILISATION
IMMOBILIZATION
INMOVILIZACION
LAIT UHT
LECHE UHT
PROPIEDADES FISICOQUIMICAS
PROPRIETE PHYSICOCHIMIQUE
STOCKAGE
STORAGE
TEXTURA
TEXTURE
UHT MILK
YAOURT
YOGHURT
YOGUR
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Summary:Irreversible casein crosslinking induced by incubation of skim milk with microbial transglutaminase or by storage of UHT skim milk, respectively, led to increasing breaking strength of yoghurts prepared from such pretreated milks. For yoghurts prepared from transglutaminase treated skim milk intermolecular formation of the isopeptide Ne**epsilon-(gamma-glutamyl)-L-lysine exclusively explain the observed casein oligomerization which was measured by GPC. For caseinates isolated from stored UHT milk, however, the known crosslink amino acids lysinoalanine and histidinoalanine were only in part responsible for the measurable casein oligomerization. Significant amounts of currently unknown crosslinked amino acids must have been formed during storage which significantly influence the functional protein properties.
Bibliography:2001000726
U30
Q04
ISSN:1212-1800