Details
| Original language | English |
|---|---|
| Pages (from-to) | 24-31 |
| Number of pages | 8 |
| Journal | International dairy journal |
| Volume | 60 |
| Publication status | Published - 28 Dec 2016 |
Abstract
Laccase has been shown to crosslink milk proteins in model systems in literature. Owing to its acidic pH optimum, we postulated that it can improve the structure of milk gels in a post acidification step. ABTS radical intermediates induced by laccases in a model system were quenched in the presence of an antioxidant, namely ascorbic acid. This indicated that the antioxidant activity of different milk components can influence the reaction mechanism at a molecular level. Acidified microgel suspensions from skim milk with <5% and >99% denatured β-lactoglobulin and from sodium caseinate in distilled water or ultrafiltration permeate were treated with laccase at 20 °C for 24 h. This resulted in primarily lower molecular compounds, a decrease in gel firmness, apparent viscosity and particle size. Thus, substrate accessibility and milieu conditions influence the laccase induced crosslinking of proteins and its effect on gel structure.
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
- Immunology and Microbiology(all)
- Applied Microbiology and Biotechnology
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In: International dairy journal, Vol. 60, 28.12.2016, p. 24-31.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Antioxidant activity of milk suppresses laccase induced radicals and the subsequent modification of acidified milk protein gels
AU - Mokoonlall, Aryama
AU - Hippich, Malin
AU - Struch, Marlene
AU - Berger, Ralf Günter
AU - Weiss, Jochen
AU - Hinrichs, Jörg
N1 - Funding information: This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn), Project AiF 17475 N. The authors would like to thank Ms. Lin Du for her technical assistance and Mr. Stefan Nöbel for fruitful discussions.
PY - 2016/12/28
Y1 - 2016/12/28
N2 - Laccase has been shown to crosslink milk proteins in model systems in literature. Owing to its acidic pH optimum, we postulated that it can improve the structure of milk gels in a post acidification step. ABTS radical intermediates induced by laccases in a model system were quenched in the presence of an antioxidant, namely ascorbic acid. This indicated that the antioxidant activity of different milk components can influence the reaction mechanism at a molecular level. Acidified microgel suspensions from skim milk with <5% and >99% denatured β-lactoglobulin and from sodium caseinate in distilled water or ultrafiltration permeate were treated with laccase at 20 °C for 24 h. This resulted in primarily lower molecular compounds, a decrease in gel firmness, apparent viscosity and particle size. Thus, substrate accessibility and milieu conditions influence the laccase induced crosslinking of proteins and its effect on gel structure.
AB - Laccase has been shown to crosslink milk proteins in model systems in literature. Owing to its acidic pH optimum, we postulated that it can improve the structure of milk gels in a post acidification step. ABTS radical intermediates induced by laccases in a model system were quenched in the presence of an antioxidant, namely ascorbic acid. This indicated that the antioxidant activity of different milk components can influence the reaction mechanism at a molecular level. Acidified microgel suspensions from skim milk with <5% and >99% denatured β-lactoglobulin and from sodium caseinate in distilled water or ultrafiltration permeate were treated with laccase at 20 °C for 24 h. This resulted in primarily lower molecular compounds, a decrease in gel firmness, apparent viscosity and particle size. Thus, substrate accessibility and milieu conditions influence the laccase induced crosslinking of proteins and its effect on gel structure.
UR - http://www.scopus.com/inward/record.url?scp=84961733486&partnerID=8YFLogxK
U2 - 10.1016/j.idairyj.2016.01.014
DO - 10.1016/j.idairyj.2016.01.014
M3 - Article
AN - SCOPUS:84961733486
VL - 60
SP - 24
EP - 31
JO - International dairy journal
JF - International dairy journal
SN - 0958-6946
ER -