Advanced gelation modification techniques of synergistic high-pressure homogenization/magnetic field-MTGase system for additive-free yogurt

Hao Zhu; Kaifang Guan; Xiaolin Liu; Ying Ma; Weihong Lu; Xue Han; Rongchu Wang; Qiming Li

doi:10.1016/j.foodchem.2026.148417

Advanced gelation modification techniques of synergistic high-pressure homogenization/magnetic field-MTGase system for additive-free yogurt

Hao Zhu
, Kaifang Guan
, Xiaolin Liu
, Ying Ma
, Weihong Lu
, Xue Han
, Rongchu Wang^*
, Qiming Li^*

^*Corresponding author for this work

School of Medicine and Health, Harbin Institute of Technology
Ltd
Chengdu Molecular Power Biotechnology Co.,Ltd.

Research output: Contribution to journal › Article › peer-review

Abstract

This study developed gelable milk proteins by modifying milk concentrate (MC) using MTGase, high-pressure homogenization (HPH), ultrasonication, and magnetic field (MF) treatments. Optimal methods were screened based on gel tan δ and elastic modulus (G′), with MTGase, HPH, MF, and combinations HPH-MTGase and MF-MTGase showing the best results. Structural changes were assessed via circular dichroism and fluorescence spectroscopy, and microstructural observations were made using AFM, SEM, and CLSM. Rheological, textural, and water-holding capacity (WHC) analyses showed that HPH-MTGase and MF-MTGase significantly enhanced gel properties—halving gelation time, increasing WHC by 23%, and quadrupling hardness. These methods offer potential as clean-label alternatives to traditional gelling agents in dairy products like yogurt, supporting healthier formulations and expanding MC applications.

Original language	English
Article number	148417
Journal	Food Chemistry
Volume	508
DOIs	https://doi.org/10.1016/j.foodchem.2026.148417
State	Published - 15 Apr 2026
Externally published	Yes

Keywords

Magnetic field (MF)-MTGase
Milk concentrate (MC) gel forming
Non-thermal process screening
Protein modification
Yogurt additive substitute

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10.1016/j.foodchem.2026.148417

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@article{17ef03db3cab42d5b9fe9817f41252c6,

title = "Advanced gelation modification techniques of synergistic high-pressure homogenization/magnetic field-MTGase system for additive-free yogurt",

abstract = "This study developed gelable milk proteins by modifying milk concentrate (MC) using MTGase, high-pressure homogenization (HPH), ultrasonication, and magnetic field (MF) treatments. Optimal methods were screened based on gel tan δ and elastic modulus (G′), with MTGase, HPH, MF, and combinations HPH-MTGase and MF-MTGase showing the best results. Structural changes were assessed via circular dichroism and fluorescence spectroscopy, and microstructural observations were made using AFM, SEM, and CLSM. Rheological, textural, and water-holding capacity (WHC) analyses showed that HPH-MTGase and MF-MTGase significantly enhanced gel properties—halving gelation time, increasing WHC by 23\%, and quadrupling hardness. These methods offer potential as clean-label alternatives to traditional gelling agents in dairy products like yogurt, supporting healthier formulations and expanding MC applications.",

keywords = "Magnetic field (MF)-MTGase, Milk concentrate (MC) gel forming, Non-thermal process screening, Protein modification, Yogurt additive substitute",

author = "Hao Zhu and Kaifang Guan and Xiaolin Liu and Ying Ma and Weihong Lu and Xue Han and Rongchu Wang and Qiming Li",

note = "Publisher Copyright: Copyright {\textcopyright} 2024. Published by Elsevier Ltd.",

year = "2026",

month = apr,

day = "15",

doi = "10.1016/j.foodchem.2026.148417",

language = "英语",

volume = "508",

journal = "Food Chemistry",

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T1 - Advanced gelation modification techniques of synergistic high-pressure homogenization/magnetic field-MTGase system for additive-free yogurt

AU - Zhu, Hao

AU - Guan, Kaifang

AU - Liu, Xiaolin

AU - Ma, Ying

AU - Lu, Weihong

AU - Han, Xue

AU - Wang, Rongchu

AU - Li, Qiming

PY - 2026/4/15

Y1 - 2026/4/15

N2 - This study developed gelable milk proteins by modifying milk concentrate (MC) using MTGase, high-pressure homogenization (HPH), ultrasonication, and magnetic field (MF) treatments. Optimal methods were screened based on gel tan δ and elastic modulus (G′), with MTGase, HPH, MF, and combinations HPH-MTGase and MF-MTGase showing the best results. Structural changes were assessed via circular dichroism and fluorescence spectroscopy, and microstructural observations were made using AFM, SEM, and CLSM. Rheological, textural, and water-holding capacity (WHC) analyses showed that HPH-MTGase and MF-MTGase significantly enhanced gel properties—halving gelation time, increasing WHC by 23%, and quadrupling hardness. These methods offer potential as clean-label alternatives to traditional gelling agents in dairy products like yogurt, supporting healthier formulations and expanding MC applications.

AB - This study developed gelable milk proteins by modifying milk concentrate (MC) using MTGase, high-pressure homogenization (HPH), ultrasonication, and magnetic field (MF) treatments. Optimal methods were screened based on gel tan δ and elastic modulus (G′), with MTGase, HPH, MF, and combinations HPH-MTGase and MF-MTGase showing the best results. Structural changes were assessed via circular dichroism and fluorescence spectroscopy, and microstructural observations were made using AFM, SEM, and CLSM. Rheological, textural, and water-holding capacity (WHC) analyses showed that HPH-MTGase and MF-MTGase significantly enhanced gel properties—halving gelation time, increasing WHC by 23%, and quadrupling hardness. These methods offer potential as clean-label alternatives to traditional gelling agents in dairy products like yogurt, supporting healthier formulations and expanding MC applications.

KW - Magnetic field (MF)-MTGase

KW - Milk concentrate (MC) gel forming

KW - Non-thermal process screening

KW - Protein modification

KW - Yogurt additive substitute

UR - https://www.scopus.com/pages/publications/105030049274

U2 - 10.1016/j.foodchem.2026.148417

DO - 10.1016/j.foodchem.2026.148417

M3 - 文章

AN - SCOPUS:105030049274

SN - 0308-8146

VL - 508

JO - Food Chemistry

JF - Food Chemistry

M1 - 148417

ER -

Advanced gelation modification techniques of synergistic high-pressure homogenization/magnetic field-MTGase system for additive-free yogurt

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Keywords

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