PMID- 37481983
OWN - NLM
STAT- MEDLINE
DCOM- 20230824
LR  - 20230824
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 429
DP  - 2023 Dec 15
TI  - Small molecule linoleic acid inhibiting whey syneresis via interact with milk 
      proteins in the fermentation of set yogurt fortified with c9,t11-conjugated 
      linoleic acid.
PG  - 136849
LID - S0308-8146(23)01467-X [pii]
LID - 10.1016/j.foodchem.2023.136849 [doi]
AB  - The study aimed to investigate the impact of fermentation conditions on 
      c9,t11-conjugated linoleic acid (CLA) synthesis by Lactobacillus casei, as well 
      as its effects on whey syneresis, water holding capacity (WHC), and texture 
      characteristics of set yogurt. The amount of whey syneresis decreased about 30% 
      with the adding of 0.1% linoleic acid (LA). The interaction between LA and casein 
      (CS), beta-lactoglobulin (beta-Lg) and bovine serum albumin (BSA) was observed by 
      UV-Vis absorption spectroscopy, 3D fluorescence spectroscopy and CD spectroscopy. 
      It found that LA changed the microenvironment and polarity around amino acids, as 
      well as the conformation of the three milk proteins. Scanning electron microscope 
      (SEM) analysis revealed that the addition of LA resulted in a more uniform and 
      compact microstructure of the set yogurt. It indicates that LA can promote the 
      crosslink of milk proteins, which may be the reason for the reduction of whey 
      syneresis in set yogurt.
CI  - Copyright (c) 2023 Elsevier Ltd. All rights reserved.
FAU - Qing, Junjun
AU  - Qing J
AD  - Sino-German Joint Research Institute, Nanchang University, Nanchang, China.
FAU - Peng, Cheng
AU  - Peng C
AD  - Sino-German Joint Research Institute, Nanchang University, Nanchang, China.
FAU - Chen, Hongbing
AU  - Chen H
AD  - Sino-German Joint Research Institute, Nanchang University, Nanchang, China; State 
      Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, 
      China; International Institute of Food Innovation, Nanchang University, Nanchang, 
      China.
FAU - Li, Haixing
AU  - Li H
AD  - Sino-German Joint Research Institute, Nanchang University, Nanchang, China; State 
      Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, 
      China; International Institute of Food Innovation, Nanchang University, Nanchang, 
      China.
FAU - Liu, Xiaohua
AU  - Liu X
AD  - Sino-German Joint Research Institute, Nanchang University, Nanchang, China; 
      International Institute of Food Innovation, Nanchang University, Nanchang, China. 
      Electronic address: liuxiaohua@ncu.edu.cn.
LA  - eng
PT  - Journal Article
DEP - 20230710
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Milk Proteins)
RN  - 9KJL21T0QJ (Linoleic Acid)
RN  - 0 (Linoleic Acids, Conjugated)
RN  - 0 (Whey Proteins)
SB  - IM
MH  - *Milk Proteins/chemistry
MH  - Whey/metabolism
MH  - Linoleic Acid/pharmacology
MH  - *Linoleic Acids, Conjugated/metabolism
MH  - Yogurt/analysis
MH  - Fermentation
MH  - Whey Proteins/chemistry
OTO - NOTNLM
OT  - Linoleic acid
OT  - Set yogurt
OT  - Whey syneresis
OT  - c9, t11-Conjugated linoleic acid
COIS- Declaration of Competing Interest The authors declare that they have no known 
      competing financial interests or personal relationships that could have appeared 
      to influence the work reported in this paper.
EDAT- 2023/07/24 00:41
MHDA- 2023/08/24 06:42
CRDT- 2023/07/23 18:08
PHST- 2023/04/04 00:00 [received]
PHST- 2023/06/21 00:00 [revised]
PHST- 2023/07/08 00:00 [accepted]
PHST- 2023/08/24 06:42 [medline]
PHST- 2023/07/24 00:41 [pubmed]
PHST- 2023/07/23 18:08 [entrez]
AID - S0308-8146(23)01467-X [pii]
AID - 10.1016/j.foodchem.2023.136849 [doi]
PST - ppublish
SO  - Food Chem. 2023 Dec 15;429:136849. doi: 10.1016/j.foodchem.2023.136849. Epub 2023 
      Jul 10.