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- W4281664402 abstract "This study aimed to investigate if differences in β-casein polymorphic structure would affect the acid-induced (glucono-δ-lactone) gelation behaviour of corresponding skim milks. Gels obtained from skim milk containing A2/A2 β-casein had significantly lower elastic modulus, water holding capacity, and gel permeability compared to A1/A1 and A1/A2 gels. Microscopy images also showed a denser microstructure and smaller pore size in acid-induced gels prepared with A1/A1 and A1/A2 milks compared to A2/A2 milk. A number of reasons may account for these differences in gelation, specifically, gels with A1 β-casein contained greater amounts of α-helixes and aggregated β-sheets in their secondary structure compared to A2/A2 gel that was comprised mainly of random coils or polyproline II helixes. In addition, compositional differences such as greater total and micellar calcium and higher levels of total κ-casein existed in A1/A1 and A1/A2 milks compared to A2/A2 milk and may have contributed to the difference in gelation and gel structure. Although the role of β-CN phenotype on skim milk gelation may need further investigation, findings from this study clearly indicate that A2/A2 milk was associated with poor acid gelation properties." @default.
- W4281664402 created "2022-06-13" @default.
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- W4281664402 date "2022-10-01" @default.
- W4281664402 modified "2023-10-16" @default.
- W4281664402 title "Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype" @default.
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- W4281664402 doi "https://doi.org/10.1016/j.foodhyd.2022.107846" @default.
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