Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels

Table 1

The denaturation extent of β-lactoglobulin and its distribution.

Heating pH	Native (%)	Soluble phase (%)	Micellar phase (%)
pH 7.1	7.3 ± 1.8^a	48.2 ± 3.7^c	45.0 ± 5.1^a
pH 6.7	8.2 ± 1.6^a	33.2 ± 4.0^b	56.8 ± 7.6^b
pH 6.3	7.1 ± 0.6^a	18.5 ± 4.2^a	76.2 ± 5.9^c

Native, soluble phase, and micellar phase are represented by native whey proteins, whey protein aggregates in the soluble phase, and whey proteins associated with casein micelles, respectively. Values are mean ± standard deviation; means with different superscript letters within the same column are significantly different ().