Study of the effect of soy proteins on the acid-induced gelation of casein micelles.
The objective of this research was to understand whether addition of soy protein to milk protein affects the properties of acid-induced casein gels. Different samples were prepared by suspending casein micelles pellets in milk serum containing soy proteins or whey proteins as well as mixtures of the two proteins. Glucono-delta-lactone was added, and the changes in apparent size (in diluted systems) as well as the viscoelastic properties of the mixtures were measured. Size exclusion chromatography was also carried out to characterize the soluble phase of the various mixtures before and after heating. Soy protein affected the gelation of the mixtures; however, not to the same extent as whey proteins, which dominated formation of the network in soy-whey-casein systems. It was concluded that, up to a critical ratio of soy/whey proteins, soy proteins can be incorporated in the mix without a significant change in structure of the casein gels.
Roesch
Rodrigo R
RR
Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
Corredig
Milena
M
D002364:Caseins / Q000737:chemistry*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005782:Gels / Q000737:chemistry*; D005942:Gluconates / Q000008:administration & dosage; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007783:Lactones; D008823:Micelles; D012212:Rheology; D030262:Soybean Proteins / Q000494:pharmacology*; D013816:Thermodynamics
D002364:Caseins; D005782:Gels; D005942:Gluconates; D007783:Lactones; D008823:Micelles; D030262:Soybean Proteins; C010730:beta-glucono-1,5-lactone