College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Food Chem. 2019 Sep 1;291:231-238. doi: 10.1016/j.foodchem.2019.04.028. Epub 2019 Apr 8.
This review summarizes the effects of heating, acidification, high pressure treatment and enzymatic modification on coagulation (acid or rennet) behavior of casein micelles. Heating improves acid coagulation of casein micelles while it impairs rennet coagulation. Acidification results in the dissociation of colloidal calcium phosphate (CCP) and facilitates rennet-induced casein aggregation. Partial-rennet treatment of casein micelles improves acid gelation and leads to the formation of acid gels with higher elastic modulus and strength. Transglutaminase (TG) treatment increases casein micelle integrity and forms acid gels with homogeneous network and increased water holding capacity (WHC). TG treatment before renneting prohibits rennet coagulation while TG treatment following renneting produces gels with improved elastic modulus and WHC. The disintegration of casein micelles during high pressure treatment favors rennet coagulation while whey protein denaturation hinders coagulation. In contrast, high pressure treatment favors acid gelation, resulting in the formation of gels with increased rigidity and strength.
本综述总结了加热、酸化、高压处理和酶改性对酪蛋白胶束凝结（酸或凝乳酶）行为的影响。加热可改善酪蛋白胶束的酸凝结，但会损害凝乳酶凝结。酸化导致胶体磷酸钙（CCP）的解离，并促进凝乳酶诱导的酪蛋白聚集。部分凝乳酶处理酪蛋白胶束可改善酸胶凝，并形成具有更高弹性模量和强度的酸凝胶。转谷氨酰胺酶（TG）处理可增加酪蛋白胶束的完整性，并形成具有均匀网络和增加持水力（WHC）的酸凝胶。在凝乳酶处理之前进行 TG 处理可阻止凝乳酶凝结，而在凝乳酶处理之后进行 TG 处理可产生具有改善的弹性模量和 WHC 的凝胶。在高压处理过程中，酪蛋白胶束的崩解有利于凝乳酶凝结，而乳清蛋白变性则阻碍凝结。相反，高压处理有利于酸胶凝，形成刚性和强度增加的凝胶。
