Chicken Pepsin and Rennet Gels: Internal Bonds, Rheology and Microstructure
- *Corresponding Author:
- Ferial Aziza Benyahia-Krid
Institute of the Nutrition, The Foods Technologies (INATAA)
University of Mentouri Brothers of Constantine 1
UMC, Ain El Bay Street 25000
E-mail: [email protected]
Received date: July 30, 2016; Accepted date: August 15, 2016; Published date: August 19, 2016
Citation: Benyahia-Krid FA, Aissaoui-Zitoun O, Boughellout H, Adoui F, Harkati A, et al. (2016) Chicken Pepsin and Rennet Gels: Internal Bonds, Rheology and Microstructure. J Vet Sci Technol 7: 375. doi: 10.4172/2157-7579.1000375
Copyright: © 2016 2016 Benyahia-Krid FA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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.