Milk gel formation and properties: impact of whey protein aggregates
Uložené v:
| Názov: | Milk gel formation and properties: impact of whey protein aggregates |
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| Autori: | Juste, Erik, Lee, Jeehyun, Croguennec, Thomas |
| Prispievatelia: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Rennes Angers, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut Agro Rennes Angers, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) |
| Zdroj: | https://hal.science/hal-05163215 ; 2025. |
| Informácie o vydavateľovi: | CCSD |
| Rok vydania: | 2025 |
| Predmety: | Casein micelles, aggregation, coagulation, soft matter, enzymatic gel, acid gel, [SDV.BBM]Life Sciences [q-bio]/Biochemistry, Molecular Biology, [SDV.IDA]Life Sciences [q-bio]/Food engineering |
| Popis: | Whey protein aggregation has been used in cheesemaking to increase the yield. This review examines rennet- and acid-induced milk gelation in the presence of whey protein aggregates. In situ aggregates, formed during milk heating, impair enzymatic gelation by hindering casein micelle aggregation but enhance acid gel strength. Ex situ aggregates, pre-formed and added in milk, exhibit various morphologies. They alter gelation dynamics and gel properties differently compared to in situ aggregates. However, this research area remains highly underexplored. Physics-based models may give insights on underlying mechanisms of gel formation but lack specificity for casein micelle dynamics and show limits in integrating whey protein aggregates. Future research must prioritise mechanistic insights into interactions between whey protein aggregates and casein micelles. Such advances could optimise ex situ aggregates structure and properties for innovative cheesemaking, balancing texture, nutrition and yield. |
| Druh dokumentu: | report |
| Jazyk: | English |
| Relation: | WOS: 001534151300001 |
| DOI: | 10.1016/j.idairyj.2025.106354 |
| Dostupnosť: | https://hal.science/hal-05163215 https://hal.science/hal-05163215v1/document https://hal.science/hal-05163215v1/file/Just_et_al.-2025.pdf https://doi.org/10.1016/j.idairyj.2025.106354 |
| Rights: | http://creativecommons.org/licenses/by/ ; info:eu-repo/semantics/OpenAccess |
| Prístupové číslo: | edsbas.6EB15AF6 |
| Databáza: | BASE |
Nájsť tento článok vo Web of Science | Abstrakt: | Whey protein aggregation has been used in cheesemaking to increase the yield. This review examines rennet- and acid-induced milk gelation in the presence of whey protein aggregates. In situ aggregates, formed during milk heating, impair enzymatic gelation by hindering casein micelle aggregation but enhance acid gel strength. Ex situ aggregates, pre-formed and added in milk, exhibit various morphologies. They alter gelation dynamics and gel properties differently compared to in situ aggregates. However, this research area remains highly underexplored. Physics-based models may give insights on underlying mechanisms of gel formation but lack specificity for casein micelle dynamics and show limits in integrating whey protein aggregates. Future research must prioritise mechanistic insights into interactions between whey protein aggregates and casein micelles. Such advances could optimise ex situ aggregates structure and properties for innovative cheesemaking, balancing texture, nutrition and yield. |
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| DOI: | 10.1016/j.idairyj.2025.106354 |