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首页> 外文期刊>LWT-Food Science & Technology >The factors influencing rennet-induced coagulation properties of yak milk: The importance of micellar calcium during gelation
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The factors influencing rennet-induced coagulation properties of yak milk: The importance of micellar calcium during gelation

机译：影响盐酸遗传学凝固性能的因素：胶凝过程中胶束钙的重要性

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摘要

The objective of this study was to evaluate the importance and effects of age, hair color, lactation stage and number of yak, as well as physicochemical properties and composition of yak milk on rennet-induced coagulation characteristics. Results showed that casein micelle size distribution and total calcium content of milk from 68 yaks were the most important factors affecting the gelation characteristics, including gelling time and gel strength. The yak milk containing smaller casein micelles and higher calcium content formed stronger gels and had shorter incubation time. Moreover, casein micelle samples containing 20.6, 16.8, and 13.9 mmol/L micellar calcium were obtained through pH-induced dialysis method. The results clearly showed that although the removal of micellar calcium did not affect casein macropeptide (CMP) release, the gelation of samples containing lower micellar calcium value corresponded to lower aggregation rate of para-casein micelles and more CMP release. In addition, removal of micellar calcium may lead to longer incubation time and sparser gel structure. This study highlights that higher micellar calcium is indispensable to the aggregation of yak casein micelles and the formation of firm gel, because enough micellar calcium may promote the aggregation of para-casein and firmly links casein micelles.
机译：本研究的目的是评估年龄，毛发色，哺乳期和牦牛人数的重要性和影响，以及牦牛牛奶的物理化学性质和yak牛奶的组成。结果表明，68牦牛的酪蛋白胶丝尺寸分布和牛奶总钙含量是影响凝胶化特性的最重要因素，包括胶凝时间和凝胶强度。含有较小的酪蛋白胶束和更高钙含量的牦牛乳形成更强的凝胶，孵育时间较短。此外，通过pH诱导的透析方法获得含有20.6,16.8和13.9mmol / L胶束钙的酪蛋白胶束样品。结果清楚地表明，尽管去除胶束钙不影响酪蛋白麦克酸（CMP）释放，但含有较低胶束钙值的样品的凝胶化对应于对酪蛋白胶束和更多CMP释放的较低聚集速率。此外，除去胶束钙可能导致培养时间较长，稀释时间和稀疏凝胶结构。该研究突出显示较高的胶束钙对Yak酪蛋白胶束的聚集和牢固凝胶的形成是必不可少的，因为足够的胶束钙可以促进对酪蛋白和牢固地连接酪蛋白胶束的聚集。

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