Development of soy‐based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin

Abstract

Purpose -The aim of this study is to develop a soy-based cream cheese (SCC) with textural characteristics comparable to that of commercial dairy cream cheese (DCC) via the addition of microbial transglutaminase (MTG), soy protein isolate (SPI) and maltodextrin (MD). Design/methodology/approach -Response surface methodology (RSM) was employed in this study to determine the effects of MTG, MD and SPI on firmness of SCC. Findings -The second-order model generated via RSM was significant with only a 9.76 per cent variation not explained by the model. The coefficient of regression revealed that MTG, MD and SPI showed significant linear effects (P , 0:0001) on the firmness of SCC, while MTG and SPI showed significant quadratic effects. The model successfully predicted and developed a SCC model with similar firmness as that of DCC; via the combination of 2.57 per cent (w/w) of MTG, 19.69 per cent (w/w) of SPI and 19.69 per cent (w/w) of MD. Physicochemical analyses revealed that SCC possessed lower fat content, reduced saturated fatty acid and zero trans fat. Further rheological measurements revealed that SCC was more solid-like at room temperature, but less elastic at refrigerated temperature compared to DCC. SEM and SDS-PAGE analyses affirmed that the textural changes of SCC were attributed to MTG-induced cross-linking. Originality/value -The research demonstrated that a non-dairy cream cheese could be developed using soy. In addition, the SCC also contained better nutritional properties compared to its dairy counterpart.

The Impact of Microbial Transglutaminase on the Quality and Antioxidant Activity of Camel-Milk Soft Cheese

“…This is due to the fact that MTGase could modify the textural properties of cheese through the formation of covalent bonds of ε-(γ-glutamyl) lysine, which were catalyzed by the enzyme [15] [41] [45]. The intra-and intermolecular crosslinks induced by this enzyme yielded a strong three-dimensional gel network thus increased the hardness of cheeses containing MTGase [53].…”

Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes

“…Microbial analysis showed that the incorporation of potassium sorbate more than doubled the shelf-life of the products up to 60 days. A much firmer textured soy cream cheese was prepared by combinations of hard tofu, 5% of palm oil w/w, and 3% of NaCl w/w (Lim et al 2011). Using tofu, mozzarella, and cheddar cheese blended in ratios of 20:70:10 produced a processed cream cheese spread with a pleasing quality (Verma et al 2013).…”

“…Mahdy et al (2004) reported that the use of SPI in cheddar cheese improved the sensory properties of cheese after 5 months' ripening and did not impart any bitter offflavor. It was suggested incorporating 5 g/L of soy protein concentrates into the soy cream cheese made it more acceptable in terms of flavor (Lim et al 2011). A gouda analog with soy proteins was not sour and had a good taste, due to some flavor substances such as different fatty acids, diacetyl, and acetoin produced from 0.5% sodium citrate (Amar 2012).…”

Recent developments in biocatalysis beyond the laboratory

“…-independent activity and stability over a wide range of pH (4.5-8.5) and temperature (Kieliszek and Misiewicz 2014;Kuraishi et al 2001). Numerous protein substrates have been identified for this enzyme including soy, whey, casein, myosin, gluten, oat globulin, peanuts (Di Pierro et al 2013;Kuraishi et al 2001;Lim et al 2011;Renzetti et al 2012;Schoenlechner et al 2013;Stangierski et al 2014). Activa EB, Activa WM, Sapronga TG1 are some of the commercially available MTG preparations.…”