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

Table 2

Effect of preheating pH and TGase contents on the G′ and gelation time of acid-induced yak milk gels.

	G′ (Pa)			Gelation (min)
	0 U/g protein	3 U/g protein	10 U/g protein	0 U/g protein	3 U/g protein	10 U/g protein
Heating pH 7.1	221.3 ± 18.2^a	320.5 ± 15.1^c	275.7 ± 16.4^b	36.5 ± 2.5^a	27.5 ± 3.2^a	39.5 ± 2.2^ab
Heating pH 6.7	217.9 ± 22.4^a	281.6 ± 22.0^b	259.4 ± 20.1^b	37.5 ± 1.8^a	34.9 ± 2.8^b	42.5 ± 4.0^b
Heating pH 6.3	188.1 ± 17.0^a	230.2 ± 14.6^a	206.9 ± 18.5^a	41.2 ± 3.7^b	42.7 ± 1.4^c	36.2 ± 2.8^a

Values are mean ± standard deviation; means with different superscript letters within the same column are significantly different ().