ArticleFoods (Basel, Switzerland)2019
Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 26 citations in OpenAlex.
- Effects of Alcalase and Pepsin Hydrolysis on Gel Forming Behavior and Technological Properties of Porcine Skin Gelatin.Gels (Basel, Switzerland) · 2026Article
- Clostridium dalinum: A Novel Lactic Acid Bacterium with Excellent Antioxidant and Anti-inflammatory Functions Through NF-κB, Keap1-Nrf2-ARE Signaling Pathways.Probiotics and antimicrobial proteins · 2026Article
- Processing difficulties and biochemical barriers in camel milk fermentation.Frontiers in microbiology · 2026Review
- Bioactive protein hydrolysate from Sesamum indicum L. residue as a novel fat substitute by protease: production optimization and application in low-fat yogurt production.Microbial cell factories · 2025Article
- Effect of nanoemulsified and encapsulatedFood science & nutrition · 2024Article
- Effect of modified okara insoluble dietary fibre on the quality of yoghurt.Food chemistry: X · 2024Article
- Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties.Foods (Basel, Switzerland) · 2023Article
- Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt.Molecules (Basel, Switzerland) · 2023Article
- Valorization of Cattle Slaughtering Industry By-Products: Modification of the Functional Properties and Structural Characteristics of Cowhide Gelatin Induced by High Hydrostatic Pressure.Gels (Basel, Switzerland) · 2022Article
- Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Antioxidants (Basel, Switzerland) · 2021Article
- The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability ofFood science & nutrition · 2021Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
Commercial caseinate and two gelatins from bovine and fish skin were hydrolyzed by alcalase, and used at 2 g/kg in skimmed bovine milk that was then fermented with a commercial direct vat set starter, to clarify different effects of these hydrolysates on acidification and textural attributes of set-style yogurt samples. Compared with the fermentation of the yogurt sample without hydrolysate addition, the two gelatin hydrolysates in the yogurt samples endowed lower titratable acidity but higher pH values and thus delayed yogurt fermentation, while the caseinate hydrolysate showed an effect opposite to the two gelatin hydrolysates. The two gelatin hydrolysates induced worse quality attributes for the resultant yogurt samples, including higher syneresis extent, smaller hysteresis loop areas, and lower values in these textural indices like hardness, adhesiveness, apparent viscosity, elastic and viscous moduli. However, the caseinate hydrolysate led to improved quality attributes. Moreover, bovine gelatin hydrolysate always had a greater negative effect than fish gelatin hydrolysate on yogurt acidification and texture. It is concluded that these gelatin hydrolysates could confer the yogurt with intended bio-activities of gelatin hydrolysates but negatively impact yogurt acidification and texture, while the caseinate hydrolysate might be helpful for yogurt processing by shortening fermentation time and improving yogurt texture.
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