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Gel properties of mung bean protein‑sodium caseinate hybrid yogurt: Physicochemical properties, microstructure, and
Junjian Ran1, Shuai Pang1, Hongfei Li1
1School of Food Science, Henan Institute of Science and Technology, Key Lab Breeding Base of College of Henan Province, Xinxiang Engineering Technology Research Center for Agricultural Products Processing, Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, Xinxiang, Henan 453003, China.
Abstract:
The study aimed to evaluate the gel properties of mung bean protein (MP)/sodium caseinate (NaCas) hybrid yogurt at various mixing ratios, such as rheology, texture, water holding capacity, microstructure, and formation mechanism. The gel hardness, storage modulus (G') and water holding capacity of MP/NaCas yogurt increased and subsequently decreased as the NaCas level increased, maximum at a MP/NaCas ratio of 70:30. Meanwhile, as the MP/NaCas ratio was 70:30, the hybrid yogurt gel formed tighter and finer network structure. Moreover, the MP/NaCas hybrid yogurt slowed down the acidification rate with increasing NaCas ratio. Especially when NaCas was added at 50 %, the blend sample presented the longest fermentation time (280 min). Results showed that the optimal physicochemical characteristics of the yogurt gel were obtained when MP/NaCas ratio was mixed at 70:30. The results of the intermolecular forces indicated that hydrophobic interactions were the main factor causing yogurt gel formation.
