Incorporation of microbial transglutaminase into non-fat yogurt production (original) (raw)
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Food Science and Biotechnology, 2019
The effect of the addition of microbial TGase to milk on selected physical properties of the final product and the viability of lactic acid bacteria cultures during storage at 6°C for 56 days was studied. Three types of setstyle yogurt were made with varying parameters. Weekly analyses included the determination of syneresis and waterholding capacity, texture, pH, and the lactic acid bacteria population. Our research has confirmed that mTGase may be used to stabilize yogurts, although the syneresis, the water-holding capacity of yogurts, and the textural features of yogurts were dependent on the step in the production process at which mTGase was added to milk. The presence of mTGase had no relevance with regard to the acidity of yogurts stored under refrigerated conditions. The addition of mTGase had no effect on lactobacilli, but had a variable effect on Streptococcus thermophilus, depending on the duration of enzymatic activity.
Improvement of Yogurt Properties by Microbial Transglutaminase
Jordan Journal of Agricultural Sciences, 2012
Yogurt was manufactured from cow's milk which was treated with different concentrations of free and immobilized Streptoverticillium mobaraense transglutaminase. The highest pH and lowest titratable acidity during three weeks of storage were detected in the sample treated with 75 U/l of free transglutaminase before starter addition. The concomitant MTGase treatment with starter addition resulted in significant increase in yogurt gel strength and viscosity and decreased water separation. This effect was continued during storage at 4 oC. The effect of enzymatic treatment with 45 U/l almost resembled that of adding 3% of skimmed milk powder. Immobilized MTGase treatment had less effects on yogurt properties. Sensory evaluation of yogurt showed that treated samples were superior to untreated sample in all sensory aspects through storage periods. To reveal the occurrence of cross-linking among protein molecules, SDS-PAG electrophoresis was performed for yogurt proteins. New high molec...
Emirates Journal of Food and Agriculture, 2020
The effect of milk heat treatment (UHT vs HTST) on physicochemical properties of low-fat set-style yogurt manufactured with microbial transglutaminase was evaluated. It was also evaluated the sensory profile of microbial transglutaminase yogurt and conventional fortified yogurt using skim milk powder. The UHT treatment of milk to make yogurts treated with microbial transglutaminase showed poorer texture results (firmness, consistency, cohesiveness and index of viscosity) than the HTST treatment of milk. Yogurt texture of UHT treatment was also worse than low-fat commercial yogurts, despite of the positive effect of the microbial transglutaminase. The microbial transglutaminase addition avoided the syneresis, regardless of the type of heat treatment. A microbial transglutaminase doses at low levels (0.76 U·g-1 of milk protein) added simultaneously with the starter culture was useful for improving the textural properties and sensory characteristics of low-fat yogurt, avoiding the norm...
Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase
Journal of the science of food and agriculture, 2018
Currently consumers demand low-fat or non-fat yoghurt but their physical properties are less attractive than those of full-fat yoghurt. It was reported that microbial transglutaminase (TG) can be used in the production of low-fat yoghurt. The aim of this work was to evaluate the effect of TG on low-fat yoghurt to improve their physicochemical and textural properties to approach to those of full-fat yoghurt. Two TG application methods (addition before fermentation or simultaneously addition with the starter), three dose levels and TG origin were evaluated. Results were compared with commercial low-fat and full-fat yoghurts. No significant differences between application methods were observed. Simultaneously addition of TG was preferred because do not require additional time-consuming steps. The best dose was 1 U TG g protein that allowed to obtain a firmness higher (4.25 N) than that of commercial low-fat (3.05 N) and full-fat (4.43 N) yoghurts. This implies that intermediate values ...
The influence of transglutaminase treatment on functional properties of set yoghurt
International Journal of Dairy Technology, 2010
The objective of this study was to investigate the effect of transglutaminase (Tgase) on the functional properties of set yoghurt, due to enzymatic cross-linking of the milk proteins. Yoghurt samples were prepared from three formulations: reconstituted skim milk, and whole milk containing two different solid-non-fat (SNF) content, with four enzyme treatments: Control (no enzyme) and three microbial Tgase treatments: Pre-incubated 90 min, Pre-incubated and inactivated after 90 min, Not pre-incubated. The modifications which were caused by Tgase were found to be more clear when Tgase was active in set type yoghurts. It was found that nonfat yoghurt sample with lower SNF content can be produced with improved textural properties using Tgase.
Physico-chemical properties of probiotic yoghurt produced with transglutaminase
Acta periodica technologica, 2007
The effect of different concentration of transglutaminase - TG (0.02%, 0.06% and 0.12%) on physico-chemical properties of probiotic yoghurt was investigated. Two series of yoghurt were manufactured on a laboratory scale from pasteurised skim milk (0.1 % w/w fat). Series I was produced with TGase activation during a period of 2 h at 40?C, while series II was produced without enzyme activation. Then, the adequate quantities of TGase and probiotic starter culture ABT-4 (Chr. Hansen A/S Denmark) were added. Chemical composition, physico-chemical properties (water holding capacity and whey separation) and sensory characteristics of yoghurt samples were determined after production and during 5 days of storage. Addition of TGase to milk (direct or after activation) for probiotic yoghurt manufacture improved its overall characteristics. Activation of TG in yoghurt production increases water holding capacity as well as decreases syneresis during the storage.
Effect of Adding Transglutaminase on the Properties of Fermented Milk
Rheological, chemical and organoleptic properties of yoghurt made from (buffaloes', cows' and goats' milk) were studied by adding Microbial Transglutaminase (MTGase) at different ratios. Adding MTGase at different concentrations decrease the development of acidity, syneresis and acetaldehyde content. Also, increased the values of firmness, apparent viscosity and organoleptic properties. Buffaloes' milk yoghurt showed the highest firmness, apparent viscosity and organoleptic properties. Meanwhile it had the lowest syneresis and acidity development. Cows' milk yoghurt showed intermediate values between (buffaloes' and goats' milk yoghurt) for rheological, chemical and organoleptic properties. On the other hand, it had the lowest value of acetaldehyde (aroma compound). Goats' milk yoghurt showed the highest values of acetaldehyde, syneresis and acidity development but it had the lowest firmness and apparent viscosity.
Journal of the Science of Food and Agriculture, 2018
BACKGROUND: Nowadays low-fat or non-fat yoghurts are trend. However, the texture is not good, and they show a great syneresis with time. The aim of this research paper was to evaluate the effect of transglutaminase application on low-fat yoghurt to determine if similar sensory properties than those of full-fat yoghurt can be obtained. Transglutaminase addition methods (prior or simultaneous with fermentation), dose and transglutaminase origin were evaluated. Correlations between sensory and physicochemical parameters were assessed. RESULTS: Results showed no significant differences between the transglutaminase addition methods regarding to the quantitative and qualitative sensory attributes studied. Simultaneous addition of transglutaminase was preferred to speed up the process. A dose of 1 U/g was selected as optimal. Few differences were detected due to This article is protected by copyright. All rights reserved. This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as
International Journal of Dairy Technology, 2019
Not many studies have examined changes in microbial transglutaminase (MTG) yoghurts during storage. In this work, yoghurts manufactured with skimmed milk and treated with MTG were evaluated in refrigerated storage for 35 days. Instrumental measurements showed that firmness, consistency and pH values in MTG yoghurt experienced a significant increase with the storage time. However, sensory measurements showed that MTG yoghurts were not affected significantly by storage time. Acid taste scores only increased significantly with storage time in the control samples. Microbial transglutaminase treatment showed a positive effect on textural properties and allowed syneresis to be prevented completely during storage.
2021
This study was done to investigate the influence of addition of Transglutaminase enzyme and whey proteins on physiochemical and sensory properties of yogurt that produced from whole cow milk where the TGase enzyme was added at a concentration of 0.15 and the whey proteins at concentrations of T1 = 1% and T2 = 2%, T3 = 3% and T4 = 4% with the manufacture of control sample C without addition. Physiochemical tests for yogurt samples included total acidity and PH while rheological tests were viscosity, syneresis and water holding capacity. The results showed a decrease in the pH values and an increase in the total acidity of the samples with storage. The results also showed an increase in the viscosity value with an increase in the concentration of whey proteins after manufacturing. The values of water holding capacity and syneresis varied by increasing the concentration of whey proteins immediately after manufacture. Also, Results showed an increase in the viscosity and syneresis value...