Abstract:
The influence of crude tiger nut protein extract on the gel properties of enzymatically cross-linked dairy
proteins was investigated. Enzymatic cross-linking of dairy proteins in the presence of crude tiger nut proteins caused the formation of larger casein polymers and increased the degree of polymerization. Gel stiffness of acidified products containing whey proteins was higher when cross-linking occurred in the
presence of crude tiger nut proteins. The results are relevant for improving the textural characteristics of
acidified aqueous tiger nut extract (tiger nut milk) enriched in dairy proteins
