Abstract
The effects of poly-γ-glutamic acid (γ-PGA) on the stability of yogurt were studied in terms of texture, rheology, particle size, and microstructure. The effects of γ-PGA on the pH and water holding capacity (WHC) of yogurt during refrigeration were also studied. The tan δ value of the yogurt with 0.04% (w/w) γ-PGA was significantly lower than that of control. The addition of γ-PGA decreased the particle size. The yogurt with 0.02% (w/w) γ-PGA had denser network structure with less porosity, and cross-linking between complexes occurred with greater frequency. The pH of the yogurt supplemented with 0.02% and 0.04% γ-PGA was significantly higher. WHC increased with the amount of γ-PGA. The addition of γ-PGA to yogurt strengthened the antishear ability, inhibited the postacidification phenomenon, and improved stability during refrigeration.
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Acknowledgements
The work was funded by open foundation from Key Laboratory of Biotechnology in Dairy Industry, China (SKLDB2013-09), the Ability Construction Project of the Science and Technology Commission Foundation of Shanghai (No. 15590503500), and “Shu Guang” project (No. 16SG50) supported by Shanghai Municipal Education Commission.
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Yu, H., Liu, H., Wang, L. et al. Effect of poly-γ-glutamic acid on the stability of set yoghurts. J Food Sci Technol 55, 4634–4641 (2018). https://doi.org/10.1007/s13197-018-3404-7
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DOI: https://doi.org/10.1007/s13197-018-3404-7