Benyahia-Krid, Ferial Aziza and Aissaoui-Zitoun, Ouarda and Boughellout, Halima and Adoui, Faiza and Harkati, Amani and Siar, El Hocine and Zikiou, Abdellah and Hamadi, Attia and Zidoune, Mohamed Nasser Eddine (2021) Chicken Pepsin and Rennet Gels: Internal Bonds, Rheology and Microstructure. In: Current Research in Agriculture and Veterinary Sciences Vol. 3. B P International, pp. 68-77. ISBN 978-93-90768-46-2
Full text not available from this repository.Abstract
The internal bonds created in milk gelation with chicken pepsin were approached by the use of dissociating agents-sodium dodecyl sulfate (SDS), urea, ethylenediamine tetraacetic acid (EDTA) and compared to those with rennet gel. Gels viscoelasticity aspects and microstructure were studied using rheological dynamic non-destructive measurements and Scanning Electron Microscopy (SEM) respectively. Results showed that no significant differences (p>0.05) in protein interactions between the two types of gel, with hydrophobic binding dominance in protein gelation. Viscoelasticity and microstructure also showed a similarity in the viscoelastic properties and in milk aggregation micelles mode, obtained by chicken pepsin or rennet.
| Item Type: | Book Section |
|---|---|
| Subjects: | Oalibrary Press > Agricultural and Food Science |
| Depositing User: | Managing Editor |
| Date Deposited: | 28 Oct 2023 12:02 |
| Last Modified: | 28 Oct 2023 12:02 |
| URI: | http://asian.go4publish.com/id/eprint/2998 |
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