Reducing Whey Syneresis in Yogurt by the Addition of a Thermolabile Variant of β-Lactoglobulin

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The addition of a thermolabile variant of β-lactoglobulin A (BLG A) R40C/F82C to raw skim milk reduced whey syneresis in a set-type yogurt which was manufactured using a reduced processing temperature of 70℃. R40C/F82C BLG is a site-directed variant of BLG A that contains two additional free thiol groups. These cysteine residues have been positioned in a hydrophobic region distal to the free thiol at cysteine-121. The additional cysteine residues appear to confer a more open, less compact structure as compared to normal BLG A. The R40C/F82C BLG has been shown to form a much stronger gel network and its polymerization can be started at ≥ 70℃ as compared to BLG A, which does not gel ≤ 85℃. Native and SDS polyacrylamide gel electrophoretic analyses showed that the aggregation of R40C/F82C BLG when heated at ≥ 70℃ in a BLG-free skim milk background was due to both hydrophobic interactions and thiol / disulfide interchange. Yogurt was manufactured from raw skim milk containing 2% skim milk powder that was heated at 70℃ or 85℃ and then inoculated with a combination of Lactobacillus bulgaricus and Streptococcus thermophilus. The addition of 0.075% BLG A to the milk before heating at 70℃ did not significantly reduce the whey separation. In contrast, the addition of increasing concentrations (up to 0. 075%) of R40C/F82C BLG decreased whey separation as much as 83%. Furthermore, the addition of R40C/F82C BLG decreased the time for curd formation as compared to when equivalent amounts of BLG A were added.
社団法人日本農芸化学会の論文
1994-02-23

Reducing Whey Syneresis in Yogurt by the Addition of a Thermolabile Variant of β-Lactoglobulin

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