Innovative clean label processes employed in the manufacture of acid gels are targeted to modify the structure of proteins that contribute to rheological properties. In the present study, CO₂-treated milk protein concentrate powder with 80% protein in dry matter (TMPC80) was mixed with nonfat dry milk (NDM) in different ratios for the manufacture of acid gels. Dispersions of NDM and TMPC80 that provided 100, 90, 70, and 40% of protein from NDM were reconstituted to 4.0% (wt/wt) protein and 12.0% (wt/wt) total solids. Dispersions were adjusted to pH 6.5, followed by heat treatment at 90°C for 10 min. Glucono-δ-lactone was added and samples were incubated at 30°C, reaching pH 4.5 ± 0.05 after 4 h of incubation. Glucono-δ-lactone levels were adjusted to compensate for the lower buffering capacity of samples with higher proportions of TMPC80, which is attributable to the depletion of buffering minerals from both the serum and micellar phase during preparation of TMPC80. Sodium dodecyl sulfate-PAGE analysis indicated a higher amount of caseins in the supernatant of unheated suspensions with increasing proportions of CO₂-treated TMPC80, attributable to the partial disruption of casein micelles in TMPC80. Heat treatment reduced the level of whey proteins in the supernatant due to the heat-induced association of whey proteins with casein micelles, the extent of which was larger in samples containing more micellar casein (i.e., samples with a lower proportion of TMPC80). Particle size analysis showed only small differences between nonheated and heated dispersions. Gelation pH increased from ~5.1 to ~5.3, and the storage modulus of the gels at pH 4.5 increased from ~300 to ~420 Pa when the proportion of protein contributed by TMPC80 increased from 0 to 60%. Water-holding capacity also increased and gel porosity decreased with increasing proportion of protein contributed by TMPC80. The observed gel properties were in line with microstructural observations by confocal microscopy, wherein sample gels containing increasing levels of TMPC80 exhibited smaller, well-connected aggregates with uniform, homogeneous pore sizes. We concluded that TMPC80 can be used to partially replace NDM as a protein source to improve rheological and water-holding properties in acid gels. The resultant gels also exhibited decreased buffering, which can improve the productive capacity of yogurt manufacturing plants. Overall, the process can be leveraged to reduce the amount of hydrocolloids added to improve yogurt consistency and water-holding capacity, thus providing a path to meet consumer expectations of clean label products.

酸性凝胶生产中采用的创新性清洁标签工艺旨在修饰有助于流变特性的蛋白质结构。在本研究中，CO ₂将干物质中80％蛋白质（TMPC80）处理过的奶蛋白浓缩粉与脱脂奶粉（NDM）以不同比例混合，以制造酸性凝胶。从NDM提供100、90、70和40％蛋白质的NDM和TMPC80分散体重构为4.0％（wt / wt）蛋白质和12.0％（wt / wt）总固体。将分散液调节至pH 6.5，然后在90°C下热处理10分钟。加入葡糖醇-δ-内酯，并将样品在30℃下温育，温育4小时后达到pH 4.5±0.05。调节葡糖酸-δ-内酯水平以补偿具有较高比例的TMPC80的样品的较低缓冲能力，这归因于在制备TMPC80时来自血清和胶束相的缓冲矿物质的消耗。_2个处理的TMPC80，可归因于TMPC80中酪蛋白胶束的部分破坏。热处理降低了上清液中乳清蛋白的水平，这是由于乳清蛋白与酪蛋白胶束的热诱导缔合，酪蛋白胶束的程度在含有更多胶束酪蛋白的样品中（即，TMPC80比例较低的样品）更大。粒度分析表明，未加热和加热的分散液之间只有很小的差异。当TMPC80贡献的蛋白质比例从0％增加到60％时，凝胶的pH从〜5.1增加到〜5.3，并且在pH 4.5的凝胶的储能模量从〜300增加到〜420 Pa。随着TMPC80贡献的蛋白质比例的增加，保水性也增加，凝胶孔隙率降低。所观察到的凝胶性质与通过共聚焦显微镜进行的显微结构观察相符，其中包含含量不断增加的TMPC80的样品凝胶表现出较小的，连接良好的聚集体，具有均匀，均一的孔径。我们得出的结论是，TMPC80可以部分替代NDM作为蛋白质来源，从而改善酸性凝胶的流变学和持水性能。所得的凝胶还表现出减少的缓冲作用，这可以提高酸奶制造厂的生产能力。总体而言，可以利用该工艺来减少添加的水胶体的数量，以提高酸奶的稠度和持水能力，从而提供一条途径来满足消费者对清洁标签产品的期望。紧密连接的聚集体，具有均匀，均一的孔径。我们得出的结论是，TMPC80可以部分替代NDM作为蛋白质来源，从而改善酸性凝胶的流变学和持水性能。所得的凝胶还表现出减少的缓冲作用，这可以提高酸奶制造厂的生产能力。总体而言，可以利用该工艺来减少添加的水胶体的数量，以提高酸奶的稠度和持水能力，从而提供一条途径来满足消费者对清洁标签产品的期望。紧密连接的聚集体，具有均匀，均一的孔径。我们得出的结论是，TMPC80可用于部分替代NDM作为蛋白质来源，从而改善酸性凝胶的流变性和持水性能。所得的凝胶还表现出减少的缓冲作用，这可以提高酸奶制造厂的生产能力。总体而言，可以利用该工艺来减少添加的水胶体的数量，以提高酸奶的稠度和持水能力，从而提供一条途径来满足消费者对清洁标签产品的期望。可以提高酸奶制造厂的生产能力。总体而言，可以利用该工艺来减少添加的水胶体的数量，以提高酸奶的稠度和持水能力，从而提供一条途径来满足消费者对清洁标签产品的期望。可以提高酸奶制造厂的生产能力。总体而言，可以利用该工艺来减少添加的水胶体的数量，以提高酸奶的稠度和持水能力，从而提供一条途径来满足消费者对清洁标签产品的期望。