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Water-holding capacity and characterization of protein interactions in processed cheese

Published online by Cambridge University Press:  01 June 2009

Sylvie Marchesseau  and
Jean-Louis Cuq
Sylvie Marchesseau
Affiliation:
Laboratoire de Génie Biologique et Sciences des Aliments, Université Montpellier II, 34095 Montpellier Cedex 02, France
Jean-Louis Cuq
Affiliation:
Laboratoire de Génie Biologique et Sciences des Aliments, Université Montpellier II, 34095 Montpellier Cedex 02, France
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Summary

In order to predict the oozing susceptibility of heat-induced milk protein gels such as processed cheeses during storage, ultracentrifugation forces are required to accelerate the expulsion of water from the gel structure. Two predictive methods have been tested. Direct ultracentrifugation of processed cheese was used to study effects of centrifugal compression on the water-holding ability. The water release with optimal parameters (time, temperature and ultracentrifugation force) from a freshly manufactured processed cheese was correlated with visual assessment of oozing after 6 months storage. A second method was based on the susceptibility of gelled proteins to resist the dissociating action of solutions of chemical agents such as SDS, urea, EDTA and 2-mercaptoethanol. Most of the protein sedimented by ultracentrifugation in the presence of SDS represented that still in complexed form. This correlated with optimal water binding by the processed cheese. Response-surface methods, used to optimize the ultracentrifugation variables and the composition of the dissociation solutions, showed that the dissociation test was best with a dispersion of processed cheese in SDS solution (10 g/l) at a ratio of 1:6 (w/v) at 20°C, ultracentrifuged at 86000 g and 20°C for 25 min. Analysis of processed cheese cooked at 115°C and then dissociated in different solutions showed various protein–protein interactions in the gel network, whereas hydrophobic interactions were the most important stabilizers of the protein matrix of cheese cooked at higher temperature.

Type
Original Articles
Information
Journal of Dairy Research , Volume 62 , Issue 3 , August 1995 , pp. 479 - 489
Copyright
Copyright © Proprietors of Journal of Dairy Research 1995

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