Abstract
SummaryLactobacillus delbrueckii subsp. bulgaricus CH9‐3 proteinase is an enzyme that plays an important role in yogurt fermentation, by which its use is linked to gel properties of yogurt. In this work, a modified glucono‐δ‐lactone (GDL) acidification model was used to simulate the fermentation of yogurt and study the effect of CH9‐3 proteinase on GDL‐acidified milk gel. The results showed that the proteinase significantly improved the quality of milk gel by increasing its firmness, consistency, and viscosity index, while decreasing its syneresis. Furthermore, the proteinase could accelerate the formation of milk gel as indicated by the decrease in surface charge of milk gel. The findings demonstrate that CH9‐3 proteinase has a positive effect on the properties of milk gel, and thus may have promising applications in the yogurt making industry.
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