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Molecules 2018, 23(7), 1632; https://doi.org/10.3390/molecules23071632

The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels

1
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
2
Inner Mongolia Mengniu Dairy (Group) CO., Ltd., Hohhot 750306, China
3
Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Beijing 100083, China
4
Beijing Laboratory of Food Quality and Safety, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China
*
Author to whom correspondence should be addressed.
Academic Editor: Lillian Barros
Received: 3 June 2018 / Revised: 30 June 2018 / Accepted: 1 July 2018 / Published: 4 July 2018
(This article belongs to the Special Issue Natural Additives in Food)
Full-Text   |   PDF [1943 KB, uploaded 4 July 2018]   |  

Abstract

In this study, the effect of trisodium citrate on the textural properties and microstructure of acid-induced, transglutaminase-treated micellar casein gels was investigated. Various concentrations of trisodium citrate (0 mmol/L, 10 mmol/L, 20 mmol/L, and 30 mmol/L) were added to micellar casein dispersions. After being treated with microbial transglutaminase (mTGase), all dispersions were acidified with 1.3% (w/v) gluconodelta-lactone (GDL) to pH 4.4–4.6. As the concentration of trisodium citrate increased from 0 mmol/L to 30 mmol/L, the firmness and water-holding capacity increased significantly. The final storage modulus (G′) of casein gels was positively related to the concentration of trisodium citrate prior to mTGase treatment of micellar casein dispersions. Cryo-scanning electron microscopy images indicated that more interconnected networks and smaller pores were present in the gels with higher concentrations of trisodium citrate. Overall, when micellar casein dispersions are treated with trisodium citrate prior to mTGase crosslinking, the resulted acid-induced gels are firmer and the syneresis is reduced. View Full-Text
Keywords: trisodium citrate; microbial transglutaminase; casein gels; textural properties; microstructures trisodium citrate; microbial transglutaminase; casein gels; textural properties; microstructures
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Li, H.; Yang, C.; Chen, C.; Ren, F.; Li, Y.; Mu, Z.; Wang, P. The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels. Molecules 2018, 23, 1632.

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