Advanced gelation modification techniques of synergistic high-pressure homogenization/magnetic field-MTGase system
Hao Zhu1, Kaifang Guan1, Xiaolin Liu1
1School of Medicine and Health, Harbin Institute of Technology, Harbin 150001, Heilongjiang, China.
Abstract:
This study developed gelable milk proteins by modifying milk concentrate (MC) using MTGase, high-pressure homogenization (HPH), ultrasonication, and magnetic field (MF) treatments. Optimal methods were screened based on gel tan δ and elastic modulus (G'), with MTGase, HPH, MF, and combinations HPH-MTGase and MF-MTGase showing the best results. Structural changes were assessed via circular dichroism and fluorescence spectroscopy, and microstructural observations were made using AFM, SEM, and CLSM. Rheological, textural, and water-holding capacity (WHC) analyses showed that HPH-MTGase and MF-MTGase significantly enhanced gel properties-halving gelation time, increasing WHC by 23%, and quadrupling hardness. These methods offer potential as clean-label alternatives to traditional gelling agents in dairy products like yogurt, supporting healthier formulations and expanding MC applications.
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