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The effect of Lactobacillus delbrueckii subsp bulgaricus proteinase on properties of milk gel acidified with glucono‐δ‐lactone
Author(s) -
Zhang Shuang,
Zhang Yan,
Li Meng,
Luo Xue,
Xiao Ming,
Sun Qi,
Xie Fengying,
Zhang Lanwei
Publication year - 2019
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.14113
Subject(s) - syneresis , lactobacillus , food science , lactobacillus delbrueckii subsp. bulgaricus , fermentation , chemistry , lactobacillaceae , rheology , materials science , composite material
Summary Lactobacillus 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.