6533b82bfe1ef96bd128cd14
RESEARCH PRODUCT
Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-delta-lactone
Philippe CayotF. MartinLudovic JournauxNathalie CayotPatrick GervaisRémy CachonAmbroise Marinsubject
food.ingredientMicroorganism[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionGluconatesGluconolactoneMatrix (chemical analysis)Lactones0404 agricultural biotechnologyfoodRheologySkimmed milkGeneticsConfocal laser scanning microscopyFood and NutritionAnimalsFood scienceChemistry0402 animal and dairy sciencefood and beverages04 agricultural and veterinary sciencesHydrogen-Ion ConcentrationMicrostructure040401 food science040201 dairy & animal scienceMilkChemical engineeringAlimentation et NutritionFood TechnologyAnimal Science and ZoologyGasesRheology[SDV.AEN]Life Sciences [q-bio]/Food and NutritionOxidation-Reductionδ lactoneFood Sciencedescription
Milk oxidoreduction potential was modified using gases during the production of a model dairy product and its effect on gel setting was studied. Acidification by glucono-delta-lactone was used to examine the physicochemistry of gelation and to avoid variations due to microorganisms sensitive to oxidoreduction potential. Four conditions of oxidoreduction potential were applied to milk: milk was gassed with air, nongassed, gassed with N(2), or gassed with N(2)H(2). The rheological properties and microstructure of these gels were determined using viscoelasticimetry, measurement of whey separation, and confocal laser scanning microscopy. It appeared that a reducing environment led to less-aggregated proteins within the matrix and consequently decreased whey separation significantly. The use of gas to modify oxidoreduction potential is a possible way to improve the quality of dairy products.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2009-01-01 |