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. ?
N° Revue: Journal of Veterinary Science & Technology DOI: 10.4172/2157-7579.1000375 - Pagination: 375-377 - Date: Aug 2015
Mots cles: Chicken pepsin; Internal bonds; Viscoelasticity; Microstructure
co_auteurs: Ferial Aziza Benyahia-Krid1*, Ouarda Aissaoui-Zitoun1, Halima Boughellout, Faiza Adoui1, El Hocine Siar1, Abdellah Zikiou, Attia Hamadi and Mohamed Nasser Eddine Zidoune