Effect of transglutaminase on physicochemical properties of set-style yogurt


ÖNER Z. , KARAHAN A. G. , AYDEMIR S. , ALOGLU H. S.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.11, ss.196-205, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 11 Konu: 1
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1080/10942910701286346
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Sayfa Sayıları: ss.196-205

Özet

In this study, the effect of some ingredients such as skimmed milk powder, whey, sodium caseinate, calcium caseinate, whey protein concentrate (35, 60 kg/100 kg dry solids), whole milk powder, condensed milk and transglutaminase (TGase) on the properties of set-style yogurt was investigated. These protein and dry matter sources (2%) and TGase (1 U/g milk protein) were added into pasteurized milk and incubated prior to fermentation for 2 h at 40 degrees C. After fermentation, enzyme action was stopped by heating for 1 min at 80 degrees C The control groups were conducted with addition of these materials into milk without TGase. All of the milk samples were inoculated with yogurt cultures at 45 degrees C, until the pH was dropped to 4.4. Syneresis, gel-strength, acetaldehyde amounts, and the degree of TGase reaction were determined. As a result, yogurt products made from enzyme-treated milk showed increased gel strength and less syneresis. SDS-PAGE results showed that the enzyme TGase produced crosslink formation between different protein fractions of milk. In addition, it was also determined that TGase application caused a decrease in acetaldehyde amounts.