Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure.

Md Sultan Mahomud,Md Asaduzzaman,Mohammod Enamul Haque

doi:10.1155/2021/5569917

Abstract

Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mechanism involved in each state of stabilization for tailoring the final product. We review the formation of these complexes and their consequence on the physical, rheological, and microstructural properties of acid milk gels. To investigate the interactions between denatured whey protein and casein, the formation of covalent and noncovalent bonds, localization of the complexes, and their impact on ultimate gelation and final yoghurt texture are reviewed. The information regarding this fundamental mechanism will be beneficial to develop uniform quality yoghurt texture and potential interest of future research.

Highlights

Yoghurt is one of the popular fermented milk products in the world, widely perceived as a healthy food by consumers as it contains basic nutrients, bioactive compounds, and healthpromoting probiotics
Depending on the milk pH, heat-induced denatured whey protein may partly be associated as casein micelle-bound complexes or as soluble whey protein (WP)/κ-casein (κ-Cn) complex [5, 9, 10]
The objective of this review is to summarize the fundamental knowledge of the effect of casein micelle-bound and soluble WP/κ-Cn complex or International Journal of Food Science

Summary

Introduction

Yoghurt is one of the popular fermented milk products in the world, widely perceived as a healthy food by consumers as it contains basic nutrients, bioactive compounds, and healthpromoting probiotics. Depending on the milk pH, heat-induced denatured whey protein may partly be associated as casein micelle-bound complexes or as soluble whey protein (WP)/κ-casein (κ-Cn) complex [5, 9, 10]. These micelle-bound and/or soluble WP/κ-Cn complexes are the crucial factor to define the properties of yoghurt. In this perspective, it is imperative to focus on the type of milk protein interactions and their effect on the functional properties of yoghurt gel. The role of these protein complexes on the properties of yoghurt is reviewed which will provide some hands-on information for the yoghurt manufacturer

Whey Protein-Casein Complex Formation in Heated Milk

Findings

Conclusions