Ferial Aziza Benyahia-Krid*, Ouarda Aissaoui-Zitoun, Halima Boughellout, Faiza Adoui, Amani Harkati, El Hocine Siar, Abdellah Zikiou, Attia Hamadi and Mohamed Nasser Eddine Zidoune
The internal bonds created in milk gelation with chicken pepsin were approached by the use of dissociating agents-sodium dodecyl sulfate (SDS), urea, ethylenediamine tetraacetic acid (EDTA) and compared to those with rennet gel. Gels viscoelasticity aspects and microstructure were studied using rheological dynamic non-destructive measurements and Scanning Electron Microscopy (SEM) respectively. Results showed that no significant differences (p>0.05) in protein interactions between the two types of gel, with hydrophobic binding dominance in protein gelation. Viscoelasticity and microstructure also showed a similarity in the viscoelastic properties and in milk aggregation micelles mode, obtained by chicken pepsin or rennet.
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