Details
| Original language | English |
|---|---|
| Pages (from-to) | 89-94 |
| Number of pages | 6 |
| Journal | International dairy journal |
| Volume | 49 |
| Publication status | Published - 1 Oct 2015 |
Abstract
Lactic acid fermented foods, such as yoghurt, suffer from structural losses in post-processing steps due to their shear sensitivity. The acidic pH optimum of fungal laccases offers potential to compensate for these losses and enhance the textural characteristics by cross-linking of milk proteins. Physical properties of skimmed milk yoghurt, as measured by dynamic oscillation rheology, changed upon addition of laccase alone or in combination with food-grade mediators. Among seven mediators examined, vanillin, vanillic acid, and caffeic acid were found to be most efficient. Variation of enzyme activity, mediator type and concentration showed best viscoelastic properties for the combination of 3 U laccase per gram yoghurt and 5 mmol L-1 caffeic acid. Evaluation of the loss factor, tan δ, showed increased elastic properties. SDS-PAGE showed a changed pattern of protein bands after the treatments. Overall, the combination of laccase with common food components provides an alternative to improve yoghurt texture.
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. 49, 01.10.2015, p. 89-94.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Laccase-catalysed cross-linking of a yoghurt-like model system made from skimmed milk with added food-grade mediators
AU - Struch, Marlene
AU - Linke, Diana
AU - Mokoonlall, Aryama
AU - Hinrichs, Jörg
AU - Berger, Ralf G.
N1 - Funding information: This project ( AIF 17475 N ) was supported by the Arbeitsgemeinschaft industrieller Forschungsvereinigungen “Otto von Guericke” e. V. (AiF) through FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn) and ASA Spezialenzyme (Wolfenbüttel, Germany). Stefan Nöbels helpful advice is gratefully acknowledged. The authors thank Robin Leonhardt and Lucienne Giesler for proofreading the manuscript.
PY - 2015/10/1
Y1 - 2015/10/1
N2 - Lactic acid fermented foods, such as yoghurt, suffer from structural losses in post-processing steps due to their shear sensitivity. The acidic pH optimum of fungal laccases offers potential to compensate for these losses and enhance the textural characteristics by cross-linking of milk proteins. Physical properties of skimmed milk yoghurt, as measured by dynamic oscillation rheology, changed upon addition of laccase alone or in combination with food-grade mediators. Among seven mediators examined, vanillin, vanillic acid, and caffeic acid were found to be most efficient. Variation of enzyme activity, mediator type and concentration showed best viscoelastic properties for the combination of 3 U laccase per gram yoghurt and 5 mmol L-1 caffeic acid. Evaluation of the loss factor, tan δ, showed increased elastic properties. SDS-PAGE showed a changed pattern of protein bands after the treatments. Overall, the combination of laccase with common food components provides an alternative to improve yoghurt texture.
AB - Lactic acid fermented foods, such as yoghurt, suffer from structural losses in post-processing steps due to their shear sensitivity. The acidic pH optimum of fungal laccases offers potential to compensate for these losses and enhance the textural characteristics by cross-linking of milk proteins. Physical properties of skimmed milk yoghurt, as measured by dynamic oscillation rheology, changed upon addition of laccase alone or in combination with food-grade mediators. Among seven mediators examined, vanillin, vanillic acid, and caffeic acid were found to be most efficient. Variation of enzyme activity, mediator type and concentration showed best viscoelastic properties for the combination of 3 U laccase per gram yoghurt and 5 mmol L-1 caffeic acid. Evaluation of the loss factor, tan δ, showed increased elastic properties. SDS-PAGE showed a changed pattern of protein bands after the treatments. Overall, the combination of laccase with common food components provides an alternative to improve yoghurt texture.
UR - http://www.scopus.com/inward/record.url?scp=84930959264&partnerID=8YFLogxK
U2 - 10.1016/j.idairyj.2015.04.002
DO - 10.1016/j.idairyj.2015.04.002
M3 - Article
AN - SCOPUS:84930959264
VL - 49
SP - 89
EP - 94
JO - International dairy journal
JF - International dairy journal
SN - 0958-6946
ER -