Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure
Abstract
:1. Introduction
2. Materials and Methods
2.1. Hydrolysis of Whey Protein Concentrate
2.2. Assessment of Heat Stability of Various Sheep Milk Bases
2.3. Heat- and High Pressure- Treatment of Selected Skim Sheep Milk Bases
2.4. Manufacture of Yoghurt-type Gels
2.5. Analyses
2.6. Statistical Analysis
3. Results and Discussion
3.1. Properties of Yoghurt-type Gels
3.2. Biofunctional Characteristics
4. Conclusions
Author Contributions
Acknowledgments
Conflicts of Interest
Abbreviations
ACE-IA | angiotensin-converting enzyme- inhibitory activity |
CMP | caseinomaropeptide |
cfu | colony forming unit |
RP-HPLC | reversed-phase, high performance liquid chromatography |
SA | serum albumin |
TNP | total native protein |
α-la | α-lactalbumin |
β-lg | β-lactoglobulin |
References
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Component | Ca | Mg | K | Na | P | CMP | α-la | SA | β-lg | TNP |
---|---|---|---|---|---|---|---|---|---|---|
g/100 g | 0.323 | 0.065 | 0.259 | 0.205 | 0.214 | 12.75 | 14.02 | 2.63 | 46.55 | 75.95 |
Milk Base | Powder % (w/w) | Trisodium Citrate | Treatment | pH before Treatment | pH after Treatment |
---|---|---|---|---|---|
Υ0 1-HT | - | - | 95 °C/5 min | 6.71 ± 0.09 | 6.36 ± 0.07 |
Υ0 1-HP | - | - | 600 MPa/55 °C/10 min | 6.66 ± 0.01 | 6.54 ± 0.16 |
ΥWP80-HT | WP80 2/1% | 0.2% | 90 °C/5 min | 6.78 ± 0 | 6.52 ± 0.05 |
ΥWP80-HP | - | 600 MPa/55 °C/10 min | 6.63 ± 0.02 | 6.42 ± 0.10 | |
ΥWPHp0.5-HT | WPHp 3/0.5% | 0.2% | 85 °C/5 min | 6.85 ± 0.05 | 6.59 ± 0.03 |
ΥWPHp0.5-HP | - | 600 MPa/55 °C/10 min | 6.61 ± 0 | 6.41 ± 0.07 | |
ΥWPHt0.5-HT | WPHt 4/0.5% | 0.2% | 85 °C/5 min | 6.84 ± 0.05 | 6.55 ± 0.03 |
ΥWPHt0.5-HP | - | 600 MPa/55 °C/10 min | 6.60 ± 0.04 | 6.43 ± 0.11 | |
ΥWPHt1-HT | WPHt 4/1% | 0.2% | 75 °C/5 min | 6.80 ± 0.03 | 6.46 ± 0.09 |
ΥWPHt1-HP | - | 600 MPa/55 °C/10 min | 6.61 ± 0.04 | 6.39 ± 0.10 |
Properties | A: composition | B: treatment | C: days | A × B | A × C | B × C |
---|---|---|---|---|---|---|
pH | 0.119 | 0.634 | 0 | 0.034 | 0.288 | 0.023 |
WHC (%) | 0 | 0 | 0.07 | 0 | 0.928 | 0.371 |
FIRMNESS (N) | 0 | 0 | 0.007 | 0 | 0.753 | 0.157 |
COHESIVENESS | 0 | 0 | 0.999 | 0 | 0.985 | 0.799 |
TOTAL SOLIDS (%) | 0.001 | 0.001 | - | 0.170 | - | - |
PROTEIN (%) | 0.003 | 0.144 | - | 0.057 | - | - |
Properties | Treatment | Υ0 | ΥWP80 | ΥWPHp0.5 | ΥWPHt0.5 | ΥWPHt1 |
---|---|---|---|---|---|---|
Day 3 | ||||||
pH | HT 1 | 4.35 ± 0.05 a | 4.44 ± 0.02 b | 4.33 ± 0.03 a | 4.32 ± 0.06 a | 4.38 ± 0.04 a, b |
HP 2 | 4.41 ± 0.06 | 4.35 ± 0.08 | 4.29 ± 0.06 | 4.32 ± 0.09 | 4.32 ± 0.14 | |
WHC (%) | HT | 33.21 ± 1.92 b | 45.31 ± 1.53 d, B | 40,91 ± 2.13 c, B | 37.23 ± 1.38 c, B | 27.53 ± 2.84 a |
HP | 28.52 ± 2.60 | 29.09 ± 2.21 A | 26.72 ± 2.29 A | 28.65 ± 1.43 A | 28.69 ± 3.52 | |
FIRMNESS (N) | HT | 1.40 ± 0.22 b, B | 1.78 ± 0.21 b, c, B | 1.87 ± 0.24 c, B | 1.59 ± 0.14 b, c, B | 0.66 ± 0.29 a |
HP | 0.70 ± 0.03 c, A | 0.35 ± 0.06 a, A | 0.52 ± 0.07 b, A | 0.69 ± 0.04 c, A | 0.57 ± 0.09 b, c | |
COHESIVENESS | HT | 0.426 ± 0.019 a, A | 0.421 ± 0.026 a, A | 0.422 ± 0.014 a, A | 0.449 ± 0.023 a | 0.541 ± 0.039 b |
HP | 0.540 ± 0.050 a, b, B | 0.612 ± 0.019 b, B | 0.506 ± 0.029 a, B | 0.506 ± 0.021 a | 0.546 ± 0.052 a, b | |
Day 10 | ||||||
pH | HT | 4.15 ± 0.07 a * | 4.23 ± 0.05 a, b * | 4.18 ± 0.03 a * | 4.19 ± 0.04 a, b * | 4.26 ± 0.02 b * |
HP | 4.30 ± 0.04 | 4.23 ± 0.05 | 4.22 ± 0.04 | 4.23 ± 0.02 | 4.21 ± 0.03 | |
WHC (%) | HT | 36.61 ± 1.82 a, b, B | 46.49 ± 3.52 c, B | 39.74 ± 3.92 b | 38.42 ± 3.58 b | 30.85 ± 3.96 a |
HP | 31.64 ± 1.28 A | 29.87 ± 1.83 A | 33.85 ± 3.00 | 31.90 ± 2.14 | 29.53 ± 2.35 | |
FIRMNESS (N) | HT | 1.49 ± 0.36 b | 2.20 ± 0.23 c, B | 2.04 ± 0.33 c, B | 1.83 ± 0.14 b, c, B | 0.96 ± 0.15 a |
HP | 0.74 ± 0.03 c | 0.38 ± 0.02 a, A | 0.55 ± 0.03 b, A | 0.77 ± 0.01 c, A | 0.79 ± 0.02 c | |
COHESIVENESS | HT | 0.429 ± 0.018 a, b | 0.408 ± 0.028 a, A | 0.438 ± 0.018 a, b | 0.456 ± 0.021 b | 0.507 ± 0.033 c |
HP | 0.527 ± 0.057 a, b | 0.646 ± 0.036 b, B | 0.454 ± 0.043 a | 0.502 ± 0.035 a, b | 0.595 ± 0.99 a, b | |
TOTAL SOLIDS (%) | HT | 11.22 ± 0.28 a | 12.05 ± 0.30 b | 12.10 ± 0.25 b | 12.15 ± 0.30 b | 12.53 ± 0.21 c, B |
HP | 11.25 ± 0.21 | 11.98 ± 0.25 | 11.80 ± 0.35 | 11.58 ± 0.32 | 11.45 ± 0.21 A | |
PROTEIN (%) | HT | 4.73 ± 0.18 a | 5.28 ± 0.23 b, c | 5.15 ± 0.17 b | 5.13 ± 0.24 b | 5.59 ± 0.20 c |
HP | 4.80 ± 0.14 a | 5.40 ± 0.14 b | 4.93 ± 0.18 a | 5.18 ± 0.18 a, b | 4.98 ± 0.25 a, b |
Parameter | Treatment | Υ0 | ΥWP80 | ΥWPHp0.5 | ΥWPHt0.5 | ΥWPHt1 | Factors/p-Values 5 | ||
---|---|---|---|---|---|---|---|---|---|
A: composition | B: treatment | A × B | |||||||
Day 10 | |||||||||
Lb. bulgaricus3 (log cfu/g) | HT 1 | 8.20 ± 0.38 | 8.08 ± 0.25 | 8.26 ± 0.12 B | 8.40 ± 0.12 | 8.23 ± 0.21 | 0.294 | 0 | 0.482 |
HP 2 | 7.39 ± 0.34 | 7.83 ± 0.21 | 7.64 ± 0.32 A | 7.92 ± 0.28 | 7.91 ± 0.33 | ||||
Str. thermophilus4 (log cfu/g) | HT | 6.74 ± 0.41 | 7.28 ± 0.43 | 7.36 ± 0.33 | 7.52 ± 0.61 | 7.36 ± 0.81 | 0.327 | 0.965 | 0.564 |
HP | 6.82 ± 0.71 | 7.91 ± 0.77 | 7.38 ± 0.45 | 6.79 ± 0.86 | 7.43 ± 0.67 | ||||
ACE-IA (%) | HT | 76.40 ± 1.95 b | 73.97 ± 3.23 a, b | 73.43 ± 2.04 a, b | 70.9 ± 1.15 a B | 73.53 ± 3.52 a, b | 0.019 | 0.009 | 0.542 |
HP | 73.25 ± 4.60 | 74.2 ± 4.95 | 69.3 ± 2.97 | 64.65 ± 3.32 A | 68.15 ± 2.90 |
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Sakkas, L.; Tzevdou, M.; Zoidou, E.; Gkotzia, E.; Karvounis, A.; Samara, A.; Taoukis, P.; Moatsou, G. Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure. Foods 2019, 8, 342. https://doi.org/10.3390/foods8080342
Sakkas L, Tzevdou M, Zoidou E, Gkotzia E, Karvounis A, Samara A, Taoukis P, Moatsou G. Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure. Foods. 2019; 8(8):342. https://doi.org/10.3390/foods8080342
Chicago/Turabian StyleSakkas, Lambros, Maria Tzevdou, Evangelia Zoidou, Evangelia Gkotzia, Anastasis Karvounis, Antonia Samara, Petros Taoukis, and Golfo Moatsou. 2019. "Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure" Foods 8, no. 8: 342. https://doi.org/10.3390/foods8080342