Laccase-catalysed cross-linking of a yoghurt-like model system made from skimmed milk with added food-grade mediators

authored by

Marlene Struch, Diana Linke, Aryama Mokoonlall, Jörg Hinrichs, Ralf G. Berger

Abstract

Lactic acid fermented foods, such as yoghurt, suffer from structural losses in post-processing steps due to their shear sensitivity. The acidic pH optimum of fungal laccases offers potential to compensate for these losses and enhance the textural characteristics by cross-linking of milk proteins. Physical properties of skimmed milk yoghurt, as measured by dynamic oscillation rheology, changed upon addition of laccase alone or in combination with food-grade mediators. Among seven mediators examined, vanillin, vanillic acid, and caffeic acid were found to be most efficient. Variation of enzyme activity, mediator type and concentration showed best viscoelastic properties for the combination of 3 U laccase per gram yoghurt and 5 mmol L^-1 caffeic acid. Evaluation of the loss factor, tan δ, showed increased elastic properties. SDS-PAGE showed a changed pattern of protein bands after the treatments. Overall, the combination of laccase with common food components provides an alternative to improve yoghurt texture.

Organisation(s)

Institute of Food Chemistry

External Organisation(s)

University of Hohenheim

Type

Article

Journal

International dairy journal

Volume

49

Pages

89-94

No. of pages

6

ISSN

0958-6946

Publication date

01.10.2015

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science, Applied Microbiology and Biotechnology

Electronic version(s)

https://doi.org/10.1016/j.idairyj.2015.04.002 (Access: Closed)