Chicken Pepsin and Rennet Gels: Internal Bonds, Rheology and Microstructure

Internal bonds formed in milk gelation with chicken pepsin were approached with dissociating agents such as sodium dodecyl sulfate (SDS), urea, and ethylenediamine tetraacetic acid (EDTA) and compared to those formed with rennet gel. Rheological dynamic non-destructive measurements and Scanning Electron Microscopy (SEM) were used to investigate the viscoelasticity and microstructure of gels. The results revealed that there were no significant differences (p>0.05) in protein interactions between the two kinds of gels, with hydrophobic binding dominating in protein gelation Viscoelasticity and microstructure shared similarities in viscoelastic properties and milk aggregation micelles mode, as determined by chicken pepsin or rennet.

Author (S) Details

Ferial Aziza Benyahia-Krid
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

Ouarda Aissaoui-Zitoun
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

Halima Boughellout
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

Faiza Adoui
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

Amani Harkati
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

El Hocine Siar
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

Abdellah Zikiou
Centre de Biotechnologie, Division Biotechnologie Alimentaire, Constantine, 25000, Algeria.

Attia Hamadi
Departement de biologie, Laboratoire Analyses Alimentaires, Ecole Nationale d’Ingenieurs de Sfax, Route de Soukra, ENIS, BPW, 3038 Sfax, Tunisia.

Mohamed Nasser Eddine Zidoune
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

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