Ran Meng , Ran Feng , Runhao Fu , Zihan Wang , Bao Zhang
{"title":"Mechanism of microparticulated whey protein replacing milk fat during the production stages of renneted casein gel","authors":"Ran Meng , Ran Feng , Runhao Fu , Zihan Wang , Bao Zhang","doi":"10.1016/j.foodhyd.2025.111248","DOIUrl":null,"url":null,"abstract":"<div><div>The renneted casein gel, usually called cheese curd, is under consideration for reducing fat content concerning health aspects. This study aims to investigate the influence of milk fat replacement (0, 10, 50, and 100%) by microparticulated whey protein (MWP, 0, 0.3, 1.5, and 3%) on mozzarella cheese properties during the manufacture stages: acidification, renneting, draining and stretching, expecting to find out the underlying mechanism of MWP-incorporated cheese functional characteristics. MWP had no significant effect on the protein secondary structure, while the water distribution showed clear changes and the sample obtained with 3% MWP incorporation maintained the highest proportion of bound water during the manufacturing stages. After cheese formation, 3% MWP induced higher elastic properties compared to 1.5% and 0.5% MWP. Besides, the final cheese with 3.0% MWP (3%MWP-MC) exhibited the smallest serum pores with a tight protein network structure as observed by confocal laser scanning microscopy. It turned out that 3%MWP-MC exhibited the highest hardness, springiness, and elasticity, and the lowest meltability compared to cheeses with 1.5% and 0.5% MWP. This study revealed the molecular and microstructural changes during the cheese-making stages, as well as the corresponding functional properties of cheese products, induced by fat replacement through MWP incorporation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111248"},"PeriodicalIF":11.0000,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25002085","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/2/18 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
The renneted casein gel, usually called cheese curd, is under consideration for reducing fat content concerning health aspects. This study aims to investigate the influence of milk fat replacement (0, 10, 50, and 100%) by microparticulated whey protein (MWP, 0, 0.3, 1.5, and 3%) on mozzarella cheese properties during the manufacture stages: acidification, renneting, draining and stretching, expecting to find out the underlying mechanism of MWP-incorporated cheese functional characteristics. MWP had no significant effect on the protein secondary structure, while the water distribution showed clear changes and the sample obtained with 3% MWP incorporation maintained the highest proportion of bound water during the manufacturing stages. After cheese formation, 3% MWP induced higher elastic properties compared to 1.5% and 0.5% MWP. Besides, the final cheese with 3.0% MWP (3%MWP-MC) exhibited the smallest serum pores with a tight protein network structure as observed by confocal laser scanning microscopy. It turned out that 3%MWP-MC exhibited the highest hardness, springiness, and elasticity, and the lowest meltability compared to cheeses with 1.5% and 0.5% MWP. This study revealed the molecular and microstructural changes during the cheese-making stages, as well as the corresponding functional properties of cheese products, induced by fat replacement through MWP incorporation.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
