Structure and shelf stability of milk protein gels created by pressure-assisted enzymatic gelation

In this work, pressure-assisted enzymatic gelation was applied to milk proteins, with the goal of enhancing structure and stability pressure-created protein gels. High-pressure processing (HPP) at 600 MPa, 3 min, 5°C concentrate (MPC) samples 12.5% concentration, both in absence presence calf chymosin [up 60 IMCU (international milk-clotting units)/kg milk] or camel (up 45 IMCU/kg milk). Gel hardness, water-holding capacity, degree proteolysis were used assess network strength shelf stability. The trials all measurements conducted triplicate. Statistical analyses data performed by ANOVA, a 95% confidence level. After HPP treatment, we observed significant structural changes for samples. Pressurization MPC, without addition, led extensive aggregation formation. HPP-created gels as measured elastic modulus (G′), had value 2,242 Pa. G′ increased increasing reaching high 4,800 Pa chymosin. During 4 wk refrigerated storage, MPC maintained higher gel hardness better compared only (no chymosin) capacity remained 100% during 28 d storage. lower (91–94%) than HPP-only counterparts, but their did not decrease Overall, these findings demonstrate that controlled, fast modification high-concentration systems can be obtained HPP-assisted created have strong, stable network. This study provides insights into possibility using development milk-protein-based products novel structures textures long life, along built-in safety imparted treatment.