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Gelling Properties of Tyrosinase-Treated Dairy Proteins

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Abstract

Protein-based viscous gels can augment or replace carbohydrate-based ones for specific nutritional formulations such as in reduced calorie or low-fat food applications. In this study, slurries of whey protein isolates and calcium caseinate mixed with alginic acid (20% T.S.) were subjected to high-shear homogenization (microparticulation) at 27,000 rpm for 2, 3, 4, and 6 min. The resulting slurries were incubated with mushroom tyrosinase (E.C. 1.14.18.1) at levels of 3, 6, and 9 mg/100 g for 15, 30, and 60 min to facilitate gel formation of the alginic acid with the homogenized dairy proteins. The results indicate that the time of high-shear homogenization had significant (P < 0.05) effect on the viscosities of the gels. Highest gel viscosity was obtained with 6 mg tyrosinase at 60 min, but increases in gel viscosity depended on time of shear, with 2 and 4 min shear resulting in higher viscosity (484 and 6,143 cP) and stronger complex viscosity (49 and 38 Pa.s at 1 rad/s), respectively, compared to the control (69 cP) and (12 Pa.s at 1 rad/s). Gels were stable in refrigerated storage up to 240 h, strengthened with time of refrigeration storage, and became significantly more viscoelastic. Optimal viscous properties were obtained at 4 min microparticulation, 60 min incubation, and 6 mg tyrosinase treatment.

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Acknowledgments

The assistance of Dr. John Phillips with the experimental design, Dr. James Shieh and Mr. Jamal Booker with rheometry, and Ms. Zerlina Muir with gel preparation is gratefully acknowledged.

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Authors and Affiliations

  1. Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA, 19038, USA

    Charles I. Onwulata & Peggy M. Tomasula

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  1. Charles I. Onwulata
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  2. Peggy M. Tomasula
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Correspondence to Charles I. Onwulata.

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Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the US Department of Agriculture.

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Onwulata, C.I., Tomasula, P.M. Gelling Properties of Tyrosinase-Treated Dairy Proteins. Food Bioprocess Technol 3, 554–560 (2010). https://doi.org/10.1007/s11947-008-0124-4

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