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Open AccessArticle

Effect of Enzyme Modified Soymilk on Rennet Induced Gelation of Skim Milk

by Kaixin Li 1,2, Jianjun Yang 1,2, Qigen Tong 1,2, Wei Zhang 1,2 and Fang Wang 1,2,*
1
Beijing Laboratory for Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
2
Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
*
Author to whom correspondence should be addressed.
Academic Editors: Lillian Barros and Isabel C.F.R. Ferreira
Molecules 2018, 23(12), 3084; https://doi.org/10.3390/molecules23123084
Received: 29 October 2018 / Revised: 19 November 2018 / Accepted: 23 November 2018 / Published: 26 November 2018
(This article belongs to the Special Issue Natural Additives in Food)
In this study, soymilk was hydrolyzed to different degrees with flavourzyme, and then soymilk and enzyme modified soymilk at various levels were added to skim milk respectively, to generate a mixed gel using rennet. Rheological properties, scanning electron microscopy imaging, and physical and chemical indexes were examined to reveal the effect of enzyme modified soymilk on rennet induced gelation of skim milk. Results showed that soymilk inhibited the aggregation of skim milk, led to a decrease in storage modulus (G’), significantly increased moisture content and curd yield, and the resulting network was coarse. Enzyme modified soymilk with a molecular weight below 20 kDa led to a more uniform curd distribution, which counteracted the reduction of G’ and allowed for the formation of a stronger gel. Both the moisture content and the curd yield increased with the addition of soymilk and enzyme modified soymilk, and overall the effect of adding a high degree of hydrolysis of enzyme modified soymilk was superior. Compared to untreated soymilk, the addition of a certain amount of enzyme modified soymilk resulted in a new protein structure, which would improve the texture of blend cheese. View Full-Text
Keywords: soymilk; enzyme modified soymilk; skim milk; rennet induced gelation; cheese; rheological properties soymilk; enzyme modified soymilk; skim milk; rennet induced gelation; cheese; rheological properties
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MDPI and ACS Style

Li, K.; Yang, J.; Tong, Q.; Zhang, W.; Wang, F. Effect of Enzyme Modified Soymilk on Rennet Induced Gelation of Skim Milk. Molecules 2018, 23, 3084.

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