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

Table 4

Effects of preheating pH and TGase contents on the WHC of acid-induced yak milk gels.

	WHC (%)
	0 U/g protein	3 U/g protein	10 U/g protein
Heating pH 7.1	80.4 ± 2.4^b	91.3 ± 5.1^b	83.7 ± 6.7^a
Heating pH 6.7	83.4 ± 3.5^b	93.4 ± 6.2^b	88.5 ± 5.1^a
Heating pH 6.3	75.4 ± 4.7^a	85.5 ± 4.8^a	85.8 ± 5.8^a

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