Document Type : Original Article
Authors
1
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing,China. Food & Dairy Science & Technology Department, Agriculture Faculty, Damanhour University, Damanhour, Egypt.
2
Food & Dairy Science & Technology Department, Agriculture Faculty, Damanhour University, Damanhour, Egypt.
3
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China. Food & Dairy Science & Technology Department, Agriculture Faculty, Damanhour University, Damanhour, Egypt.
4
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
5
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Abstract
Thermosonication (TS) prior to conventionally heated (95oC for 10 min) goat milk (GM) (at an ultrasound frequency of 20 kHz and output power 4000 W, from 5 to 15 min) effected the preparation of yoghurts with microstructure and texture properties superior to those of control yoghurt samples produced from homogenization milk (HM) before heated at the same temperature. Thermosonication altered the secondary structure of the protein which decreased β-sheet content and increased the amount of α-helix structure leading to increase the hydrophobicity. As well as in thermosonicationmilk (TSM) samples, the percentage of β-sheet structures inversely correlated with the exposure of hydrophobic regions of the protein (r = 0.79; r = 0.84), while the percentage of α-helix structure positively correlated to the increase in the surface hydrophobicity (r = 0.61; r = 0.92) for GM andcow milk (CM) samples, respectively. Moreover, there were no significant aggregates observed in TS samples compared to the homogenized, before heating. Texture profile and microstructure analysis showed that the yoghurt produced from the thermosonication milk samples had higher firmness, adhesiveness, and deluxenetwork structure than those induced from the homogenized milk samples.
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