Asaduzzaman Md, Mahomud Md Sultan, Haque Mohammod Enamul
Faculty of Science and Technology, Free University of Bolzano, Piazza Università 1, 39100 Bolzano, Italy.
Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh.
Int J Food Sci. 2021 Sep 22;2021:5569917. doi: 10.1155/2021/5569917. eCollection 2021.
Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mechanism involved in each state of stabilization for tailoring the final product. We review the formation of these complexes and their consequence on the physical, rheological, and microstructural properties of acid milk gels. To investigate the interactions between denatured whey protein and casein, the formation of covalent and noncovalent bonds, localization of the complexes, and their impact on ultimate gelation and final yoghurt texture are reviewed. The information regarding this fundamental mechanism will be beneficial to develop uniform quality yoghurt texture and potential interest of future research.
加热用于制备酸奶的牛奶对酸奶的结构特性有显著影响。在高温下加热的牛奶会导致乳清蛋白变性、聚集以及一些酪蛋白凝胶化。了解每种稳定状态所涉及的机制对于定制最终产品很重要。我们综述了这些复合物的形成及其对酸性乳凝胶的物理、流变学和微观结构特性的影响。为了研究变性乳清蛋白与酪蛋白之间的相互作用，综述了共价键和非共价键的形成、复合物的定位及其对最终凝胶化和最终酸奶质地的影响。有关这一基本机制的信息将有助于开发质地均匀的优质酸奶，并为未来的研究带来潜在的兴趣。
