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Addition of crude tiger nut protein extract affects stiffness of enzymatically cross‐linked dairy proteins
Author(s) -
KizzieHayford Nazir,
Raak Norbert,
Jaros Doris,
Rohm Harald
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13770
Subject(s) - nut , tiger , casein , chemistry , food science , cashew nut , cross link , polymer , organic chemistry , computer security , structural engineering , computer science , engineering
Summary The influence of crude tiger nut protein extract on the gel properties of enzymatically cross‐linked dairy proteins was investigated. Enzymatic cross‐linking of dairy proteins in the presence of crude tiger nut proteins caused the formation of larger casein polymers and increased the degree of polymerisation. Gel stiffness of acidified products containing whey proteins was higher when cross‐linking occurred in the presence of crude tiger nut proteins. The results are relevant for improving the textural characteristics of acidified aqueous tiger nut extract (tiger nut milk) enriched in dairy proteins.