The object in this study is to investigate the effects of high pressure and freezing processes on the curdling of skim milk depending on the presence of transglutaminase (TGase) and glucono-δ-lactone (GdL). Skim milk was treated with atmospheric freezing (AF), high pressure (HP), pressure-shif...
The object in this study is to investigate the effects of high pressure and freezing processes on the curdling of skim milk depending on the presence of transglutaminase (TGase) and glucono-δ-lactone (GdL). Skim milk was treated with atmospheric freezing (AF), high pressure (HP), pressure-shift freezing (PSF) and high pressure sub-zero temperature (HPST) processing conditions. After freezing and pressure processing, these processed milk samples were treated with curdling agents, such as TGase and GdL. Pressurized samples (HP, PSF and HPST) had lower lightness than that of the control. In particular, PSF had the lowest lightness (p<0.05). Likewise, the PSF proteins were the most insoluble regardless of whether they were activated by TGase and GdL, indicating the highest rate of protein aggregation (p<0.05). Furthermore, the TGase/GdL reaction resulted in thick bands corresponding to masses larger than 69 kDa, indicating curdling. Casein bands were the weakest in PSF-treated milk, revealing that casein was prone to protein aggregation. PSF also had the highest G' value among all treatments after activation by TGase, implying that PSF formed the hardest curd. However, adding GdL decreased the G' values of the samples except HPST-treated samples. Synthetically, the PSF process was advantageous for curdling of skim milk.
The object in this study is to investigate the effects of high pressure and freezing processes on the curdling of skim milk depending on the presence of transglutaminase (TGase) and glucono-δ-lactone (GdL). Skim milk was treated with atmospheric freezing (AF), high pressure (HP), pressure-shift freezing (PSF) and high pressure sub-zero temperature (HPST) processing conditions. After freezing and pressure processing, these processed milk samples were treated with curdling agents, such as TGase and GdL. Pressurized samples (HP, PSF and HPST) had lower lightness than that of the control. In particular, PSF had the lowest lightness (p<0.05). Likewise, the PSF proteins were the most insoluble regardless of whether they were activated by TGase and GdL, indicating the highest rate of protein aggregation (p<0.05). Furthermore, the TGase/GdL reaction resulted in thick bands corresponding to masses larger than 69 kDa, indicating curdling. Casein bands were the weakest in PSF-treated milk, revealing that casein was prone to protein aggregation. PSF also had the highest G' value among all treatments after activation by TGase, implying that PSF formed the hardest curd. However, adding GdL decreased the G' values of the samples except HPST-treated samples. Synthetically, the PSF process was advantageous for curdling of skim milk.
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제안 방법
(2002), TGase action in acidic conditions causes deamidation and reorganization of proteins. Consequently, the results indicated that caseins play a key role in protein coagulation, and further exploration should be conducted to clarify the mechanisms involved in PSF-mediated milk protein coagulation.
However, Horne (2003) showed that G' values increased with decreasing GdL activation times. Considering the gel electrophoresis results in this study, while adding TGase/GdL induced more protein aggregation than the absence of GdL, TGase treatment led to the formation of harder curds without adding GdL, except in the HPST treatment.
TGase and GdL were dissolved immediately prior to use. For replicate measurements, the above procedure was repeated three times using a new batch of skim milk stock as well as fresh TGase and GdL solutions on different days (n=3).
Both sample packages were maintained at 4℃ for 24 h. The final group of packages was used for PSF treatment. The sample packages were pressurized at 200 MPa and 4℃, and the vessel temperature was cooled until the inner vessel temperature reached -20℃.
, 1996). Therefore, this study investigated the effects of HPLT processing as well as TGase and GdL on the aggregation abilities of skim milk.
, 2005). To investigate the viscoelastic properties of skim milk with various pressures and freezing treatments, oscillation tests were performed. Fig.
대상 데이터
The sample stocks (total of 15 packages) were maintained at 4℃ prior to treatment (within 3 h). TGase (Activa TG-B, 60 Unit g-1 protein) was kindly donated by Ajinomoto Korea Inc. (Korea). All chemicals used in this study were analytical grade.
This study was supported by the 2015 KU Brain Pool of Konkuk University, Seoul, Korea. In addition, this work was supported by the Brain Korea 21 Plus Project.
데이터처리
present study. The data obtained from three replicate experiments were analyzed by the general linear model using the SAS program (Ver. 9.0, SAS Institute Inc., USA). When the main effect was statistically significant (p<0.
, USA). When the main effect was statistically significant (p<0.05), the means were separated by Duncan’s multiple range test.
이론/모형
and centrifuged at 10, 000g for 3 min. The protein concentration in the supernatant was measured by the Biuret method (Gornall et al., 1949). The solubility of the treatment was calculated based on the percentage of the ratio of soluble proteins over total proteins.
성능/효과
This phenomenon showed that GdL induced more protein aggregation than the absence of GdL. In conclusion, PSF was the most desirable processing method of skim milk for cheese manufacturing due to its curdling efficiency.
">treatments. The control and AF samples showed decreased solubilities that ranged from 72.6-74.1%, and decreases also occurred in HP (66.2%), PSF (45.8%) and HPST (54.1%). AF had a similar degree of solubility as the skim milk control.
(2001). The results indicated that either TGase or GdL affected the coagulation of skim milk proteins, and the effects of physical processing were not different upon enzymatic and acidified treatments. Similar patterns were also observed in an experimental combination of TGase and GdL.
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