Rheological and microstructural properties of rennet-induced milk protein gels formed with Orchis anatolica gum

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dc.contributor.authorBulut-Solak, Birsen
dc.contributor.authorO'Mahony, James A.
dc.date.accessioned2020-03-26T19:06:58Z
dc.date.available2020-03-26T19:06:58Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effects of Orchis anatolica gum (OaG) on the structural and rheological properties of rennet-induced milk protein gels were investigated. OaG, at 0-0.15%, was added to reconstituted skim milk solutions of identical pH (6.60) and protein content (3.5%). Analyses included dynamic low amplitude oscillatory rheology, forced syneresis (FS) and confocal laser scanning microscopy (CLSM). Addition of 0.10% OaG to reconstituted skim milk solutions decreased the gelation time from 20.2 to 13.4 min, increased the gel firmness from 12.8 to 22.2 Pa and increased FS from 24.4 to 40.7% at 60 min. OaG affected formation of milk protein gel structure by increasing viscosity of the aqueous phase and inducing phase separation, with the balance of these effects dependant on the concentration of OaG. These insights on thermodynamic compatibility between OaG and milk proteins could provide unique functional properties to milk protein gels and facilitate innovation in cheese product development. (C) 2015 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [B.14.2.TBT.0.06.01-219-84]; Turkish Ministry of Food, Agriculture and LivestockGida Tarim Ve Hayvancilik Bakanligi [53231444-110.05-17969]en_US
dc.description.sponsorshipThis research was carried out at University College Cork, Cork, Ireland, supported by the Turkish Scientific and Technological Research Council (TUBITAK) (B.14.2.TBT.0.06.01-219-84) and the Turkish Ministry of Food, Agriculture and Livestock (53231444-110.05-17969). Confocal laser scanning microscopy analysis was carried out in the BioSciences Imaging Centre, Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland. The authors appreciate the assistance of Dr. Ozlem Cetin at Biology Department in Selcuk University, for identification of O. anatolica.en_US
dc.identifier.doi10.1016/j.idairyj.2015.07.007en_US
dc.identifier.endpage64en_US
dc.identifier.issn0958-6946en_US
dc.identifier.issn1879-0143en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage59en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.idairyj.2015.07.007
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32519
dc.identifier.volume51en_US
dc.identifier.wosWOS:000361774000008en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofINTERNATIONAL DAIRY JOURNALen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleRheological and microstructural properties of rennet-induced milk protein gels formed with Orchis anatolica gumen_US
dc.typeArticleen_US

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