Improvement of Yogurt Properties by Microbial Transglutaminase (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.
Incorporation of microbial transglutaminase into non-fat yogurt production
International dairy …, 2007
This study investigated the physical, chemical and sensory characteristics of non-fat yogurts treated with microbial transglutaminase (MTGase) at varying concentrations from 0 to 0.5 g L À1. Also, the effect of enzyme inactivation prior to fermentation on the selected properties of the yogurts was studied. Acid development rate was reduced with increasing MTGase doses. Cross-linking of milk proteins by MTGase had a growth-slowing effect on yogurt starter bacteria, which was more pronounced at higher concentrations. Physical properties of the yogurts were improved by MTGase throughout 21-day storage; on the contrary, the production of acetaldehyde was slowed down by increasing MTGase concentrations during the same period. Principal component analysis (PCA) and hierarchial cluster analysis (HCA) clearly differentiated the samples with added MTGase at lower (p0.3 g L À1) and higher (0.4-0.5 g L À1) concentrations regarding the physical and sensory properties. The physical and sensory properties of non-fat set yogurt could be improved by incorporating MTGase up to a level of 0.3 g L À1 .
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...
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.
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.
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.
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.
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 ...
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...
Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt
International Dairy Journal, 2011
A novel method of transglutaminase (TGase) treatment for skim milk yoghurt production was investigated. In contrast to previous studies, TGase pre-treated skim milk powder (SMP) was used as protein fortification for yoghurt making, instead of treating the entire yoghurt milk. When the TGase concentration for powder production was increased from 0 to 10 U g À1 protein, the viscosity of stirred skim milk yoghurt produced with addition of TGase-treated SMP increased from 247 to 453 mPas and the serum loss assessed using a centrifugation method decreased from 57.1% to 52.6%. Furthermore, by using enzyme-modified SMP, only half of the protein addition was required to obtain an equivalent viscosity compared to the control. The study showed that crosslinking the caseins by TGase only in the added SMP yields the desired positive effects while allowing for a complete elimination of the residual enzyme activity.