Abstract
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.
Highlights
In recent years, with rising food price levels, increased dietary awareness and health concerns, people are becoming more interested in soy products and novel value-added food products.Consuming foods that contain casein and soy protein has many beneficial health effects, and gels made from these two proteins can achieve dual health effects of two products [1].The gelation of milk often occurs in two ways
The objective of this study was to explore the effect of different amounts and hydrolysis soymilk is shown in Figure 1, and lanes 1–5 are the result of the marker, skim milk, soymilk, degrees enzyme modified on renneting skim milk, to provide a theoretical basis for the and highofand low degree of soymilk hydrolysis of enzymeofmodified soymilk, respectively
Rheological properties were used to monitor the effect of soymilk and enzyme modified soymilk modified soymilk is shown in Figure 1, and lanes 1–5 are the result of the marker, skim milk, soymilk, on the coagulation process of skim milk
Summary
With rising food price levels, increased dietary awareness and health concerns, people are becoming more interested in soy products and novel value-added food products.Consuming foods that contain casein and soy protein has many beneficial health effects, and gels made from these two proteins can achieve dual health effects of two products [1].The gelation of milk often occurs in two ways. With rising food price levels, increased dietary awareness and health concerns, people are becoming more interested in soy products and novel value-added food products. Consuming foods that contain casein and soy protein has many beneficial health effects, and gels made from these two proteins can achieve dual health effects of two products [1]. The gelation of milk often occurs in two ways. In the first mechanism, during acidification, colloidal calcium phosphate is dissolved, and caseins formed a self-supporting network near their isoelectric point [2]. Rennet hydrolyzes k-casein at the Phe105–Met106 bond, decreasing steric and electrostatic stabilization and resulting in casein aggregation [3,4]. Soymilk gels are typically prepared by heating soymilk, and gelation can be induced by adding magnesium chloride or glucono-δ-lactone [5]
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