Details
| Original language | English |
|---|---|
| Pages (from-to) | 1144-1152 |
| Number of pages | 9 |
| Journal | LWT - Food Science and Technology |
| Volume | 65 |
| Publication status | Published - 8 Oct 2015 |
Abstract
Fungal laccases with their pH optima in the acidic range may be suitable to improve the physical properties of lactic acid fermented dairy foods, such as yoghurt, by cross-linking of the milk proteins. Ions naturally occurring in milk may inhibit the laccase catalysed reaction. Hence, laccase activity was induced and accumulated in cultures of 20 fungal species and compared to the reference enzyme Laccase C (Lcc C). Laccases of Funalia trogii, Pleurotus flabellatus, Pleurotus eryngii, Pleurotus lampas and Trametes versicolor showed comparable or higher activities than Lcc C in the presence of calcium, chloride, magnesium, potassium, phosphate and citrate. In a cross-linking experiment, P. eryngii laccase (Lcc Per) converted casein completely into protein aggregates with higher molecular masses. A combination of 0.1 U/g Lcc Per and 5 mmol/L vanillin as mediator enhanced all rheological parameters, storage modulus G', loss modulus G″ and complex shear viscosity η* of a skimmed milk yoghurt by approximately 30%, while a higher dose (1 U/g) resulted in fragmentation of caseins and weakening of the gel. At least 1 U/g of the more strongly inhibited Lcc C was required for measurable cross-linking, but no fragmentation occurred.
Keywords
- Cross-linking, Inhibition, Laccase, Pleurotus eryngii, Skimmed milk yoghurt
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
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In: LWT - Food Science and Technology, Vol. 65, 08.10.2015, p. 1144-1152.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Dose dependent effects of a milk ion tolerant laccase on yoghurt gel structure
AU - Struch, Marlene
AU - Krahe, Nina Katharina
AU - Linke, Diana
AU - Mokoonlall, Aryama
AU - Hinrichs, Jörg
AU - Berger, Ralf G.
N1 - Funding information: This work was supported in part by the National Institutes of Health
PY - 2015/10/8
Y1 - 2015/10/8
N2 - Fungal laccases with their pH optima in the acidic range may be suitable to improve the physical properties of lactic acid fermented dairy foods, such as yoghurt, by cross-linking of the milk proteins. Ions naturally occurring in milk may inhibit the laccase catalysed reaction. Hence, laccase activity was induced and accumulated in cultures of 20 fungal species and compared to the reference enzyme Laccase C (Lcc C). Laccases of Funalia trogii, Pleurotus flabellatus, Pleurotus eryngii, Pleurotus lampas and Trametes versicolor showed comparable or higher activities than Lcc C in the presence of calcium, chloride, magnesium, potassium, phosphate and citrate. In a cross-linking experiment, P. eryngii laccase (Lcc Per) converted casein completely into protein aggregates with higher molecular masses. A combination of 0.1 U/g Lcc Per and 5 mmol/L vanillin as mediator enhanced all rheological parameters, storage modulus G', loss modulus G″ and complex shear viscosity η* of a skimmed milk yoghurt by approximately 30%, while a higher dose (1 U/g) resulted in fragmentation of caseins and weakening of the gel. At least 1 U/g of the more strongly inhibited Lcc C was required for measurable cross-linking, but no fragmentation occurred.
AB - Fungal laccases with their pH optima in the acidic range may be suitable to improve the physical properties of lactic acid fermented dairy foods, such as yoghurt, by cross-linking of the milk proteins. Ions naturally occurring in milk may inhibit the laccase catalysed reaction. Hence, laccase activity was induced and accumulated in cultures of 20 fungal species and compared to the reference enzyme Laccase C (Lcc C). Laccases of Funalia trogii, Pleurotus flabellatus, Pleurotus eryngii, Pleurotus lampas and Trametes versicolor showed comparable or higher activities than Lcc C in the presence of calcium, chloride, magnesium, potassium, phosphate and citrate. In a cross-linking experiment, P. eryngii laccase (Lcc Per) converted casein completely into protein aggregates with higher molecular masses. A combination of 0.1 U/g Lcc Per and 5 mmol/L vanillin as mediator enhanced all rheological parameters, storage modulus G', loss modulus G″ and complex shear viscosity η* of a skimmed milk yoghurt by approximately 30%, while a higher dose (1 U/g) resulted in fragmentation of caseins and weakening of the gel. At least 1 U/g of the more strongly inhibited Lcc C was required for measurable cross-linking, but no fragmentation occurred.
KW - Cross-linking
KW - Inhibition
KW - Laccase
KW - Pleurotus eryngii
KW - Skimmed milk yoghurt
UR - http://www.scopus.com/inward/record.url?scp=84952030651&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2015.10.004
DO - 10.1016/j.lwt.2015.10.004
M3 - Article
AN - SCOPUS:84952030651
VL - 65
SP - 1144
EP - 1152
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
ER -