Chicken Pepsin and Rennet Gels: Internal Bonds, Rheology and Microstructure

Authors

  • Ferial Aziza Benyahia-Krid Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.
  • Ouarda Aissaoui-Zitoun Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.
  • Halima Boughellout Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.
  • Faiza Adoui Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.
  • Amani Harkati Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.
  • El Hocine Siar Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.
  • Abdellah Zikiou Centre de Biotechnologie, Division Biotechnologie Alimentaire, Constantine, 25000, Algeria.
  • Attia Hamadi Departement de biologie, Laboratoire Analyses Alimentaires, Ecole Nationale d’Ingenieurs de Sfax, Route de Soukra, ENIS, BPW, 3038 Sfax, Tunisia.
  • Mohamed Nasser Eddine Zidoune Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

DOI:

https://doi.org/10.9734/bpi/cravs/v3/1956F

Keywords:

Chicken pepsin, internal bonds, viscoelasticity, microstructure

Abstract

The internal bonds created in milk gelation with chicken pepsin were approached by the use of dissociating agents-sodium dodecyl sulfate (SDS), urea, ethylenediamine tetraacetic acid (EDTA) and compared to those with rennet gel. Gels viscoelasticity aspects and microstructure were studied using rheological dynamic non-destructive measurements and Scanning Electron Microscopy (SEM) respectively. Results showed that no significant differences (p>0.05) in protein interactions between the two types of gel, with hydrophobic binding dominance in protein gelation. Viscoelasticity and microstructure also showed a similarity in the viscoelastic properties and in milk aggregation micelles mode, obtained by chicken pepsin or rennet.

Published

2021-06-02

How to Cite

Ferial Aziza Benyahia-Krid, Ouarda Aissaoui-Zitoun, Halima Boughellout, Faiza Adoui, Amani Harkati, El Hocine Siar, … Mohamed Nasser Eddine Zidoune. (2021). Chicken Pepsin and Rennet Gels: Internal Bonds, Rheology and Microstructure. Current Research in Agriculture and Veterinary Sciences Vol. 3, 68–77. https://doi.org/10.9734/bpi/cravs/v3/1956F

Issue

Current Research in Agriculture and Veterinary Sciences Vol. 3

Section

Chapters