Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure
An objective of the present study was the enrichment of skim sheep yoghurt milk base with hydrolysates (WPHs) of whey protein concentrate (WP80) derived from Feta cheesemaking. Moreover, the use of high hydrostatic pressure (HP) treatment at 600 MPa/55 °C/10 min as an alternative for heat t...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/8/342 |
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| author | Lambros Sakkas Maria Tzevdou Evangelia Zoidou Evangelia Gkotzia Anastasis Karvounis Antonia Samara Petros Taoukis Golfo Moatsou |
| author_facet | Lambros Sakkas Maria Tzevdou Evangelia Zoidou Evangelia Gkotzia Anastasis Karvounis Antonia Samara Petros Taoukis Golfo Moatsou |
| author_sort | Lambros Sakkas |
| collection | DOAJ |
| description | An objective of the present study was the enrichment of skim sheep yoghurt milk base with hydrolysates (WPHs) of whey protein concentrate (WP80) derived from Feta cheesemaking. Moreover, the use of high hydrostatic pressure (HP) treatment at 600 MPa/55 °C/10 min as an alternative for heat treatment of milk bases, was studied. In brief, lyophilized trypsin and protamex hydrolysates of WP80 produced under laboratory conditions were added in skim sheep milk. The composition and heat treatment conditions were set after the assessment of the heat stability of various mixtures; trisodium citrate was used as a chelating agent, when needed. According to the results, the conditions of heat treatment were more important for the physical properties of the gel than the type of enrichment. High pressure treatment resulted in inferior gel properties, irrespective of the type of enrichment. Supplementation of skim sheep milk with whey protein hydrolysates at >0.5% had a detrimental effect on gel properties. Finally, skim sheep milk base inoculated with fresh traditional yoghurt, resulted in yoghurt-type gels with high counts of <i>Lb. delbrueckii</i> subsp. <i>bulgaricus</i> and <i>Str. thermophilus</i> -close to the ideal 1:1- and with a high ACE inhibitory activity >65% that were not essentially affected by the experimental factors. |
| first_indexed | 2024-04-12T04:58:46Z |
| format | Article |
| id | doaj.art-0d27a1b386544937a560a198a6b32c54 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-12T04:58:46Z |
| publishDate | 2019-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0d27a1b386544937a560a198a6b32c542022-12-22T03:47:02ZengMDPI AGFoods2304-81582019-08-018834210.3390/foods8080342foods8080342Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic PressureLambros Sakkas0Maria Tzevdou1Evangelia Zoidou2Evangelia Gkotzia3Anastasis Karvounis4Antonia Samara5Petros Taoukis6Golfo Moatsou7Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, GreeceLaboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), Laboratory of Food Chemistry and Technology, 5 Heroon Polytechniou Str., Zografos, 15780 Athens, GreeceLaboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, GreeceLaboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, GreeceLaboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, GreeceLaboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, GreeceLaboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), Laboratory of Food Chemistry and Technology, 5 Heroon Polytechniou Str., Zografos, 15780 Athens, GreeceLaboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, GreeceAn objective of the present study was the enrichment of skim sheep yoghurt milk base with hydrolysates (WPHs) of whey protein concentrate (WP80) derived from Feta cheesemaking. Moreover, the use of high hydrostatic pressure (HP) treatment at 600 MPa/55 °C/10 min as an alternative for heat treatment of milk bases, was studied. In brief, lyophilized trypsin and protamex hydrolysates of WP80 produced under laboratory conditions were added in skim sheep milk. The composition and heat treatment conditions were set after the assessment of the heat stability of various mixtures; trisodium citrate was used as a chelating agent, when needed. According to the results, the conditions of heat treatment were more important for the physical properties of the gel than the type of enrichment. High pressure treatment resulted in inferior gel properties, irrespective of the type of enrichment. Supplementation of skim sheep milk with whey protein hydrolysates at >0.5% had a detrimental effect on gel properties. Finally, skim sheep milk base inoculated with fresh traditional yoghurt, resulted in yoghurt-type gels with high counts of <i>Lb. delbrueckii</i> subsp. <i>bulgaricus</i> and <i>Str. thermophilus</i> -close to the ideal 1:1- and with a high ACE inhibitory activity >65% that were not essentially affected by the experimental factors.https://www.mdpi.com/2304-8158/8/8/342high hydrostatic pressurewhey protein hydrolysatessheep milkyoghurtACE inhibitory activitygel propertiesheat stabilitytraditional yoghurt starterbiofunctionality |
| spellingShingle | Lambros Sakkas Maria Tzevdou Evangelia Zoidou Evangelia Gkotzia Anastasis Karvounis Antonia Samara Petros Taoukis Golfo Moatsou Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure Foods high hydrostatic pressure whey protein hydrolysates sheep milk yoghurt ACE inhibitory activity gel properties heat stability traditional yoghurt starter biofunctionality |
| title | Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure |
| title_full | Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure |
| title_fullStr | Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure |
| title_full_unstemmed | Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure |
| title_short | Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure |
| title_sort | yoghurt type gels from skim sheep milk base enriched with whey protein concentrate hydrolysates and processed by heating or high hydrostatic pressure |
| topic | high hydrostatic pressure whey protein hydrolysates sheep milk yoghurt ACE inhibitory activity gel properties heat stability traditional yoghurt starter biofunctionality |
| url | https://www.mdpi.com/2304-8158/8/8/342 |
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