Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report

Kasprzyk, I.; Markowska, Joanna; Polak, E.

doi:10.1515/pjfns-2015-0037

Cited by 7 publications

(4 citation statements)

References 11 publications

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“…Трансглютаминаза TG (EC2.3.2.13) -фермент, признанный безопасным (GRAS -Generally Recognized As Safe) и используемый в пищевой промышленности. Он изменяет функциональные свойства молочных белков, способствует образованию структуры при использовании различных белков, соединяя их, в частности белков сои, молочных, глютена и других белки [63,64].…”

Section: использование трансглютаминазы в мороженомunclassified

“…Исследование [64] также посвящено изучению свойств трансглютаминазы в мороженом. Авторами работ отмечено, что применение трансглютаминазы положительно сказывается на стабильности образцов к повторным тепловым шокам.…”

Section: использование трансглютаминазы в мороженомunclassified

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Ice cream and frozen desserts nutrient compositions: current trends of researches

Landikhovskaya

Творогова

2021

Food systems

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The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of European Union and Eurasian Union. Taking into account that ice cream and frozen desserts are multicomponent products, the correction of their composition may have different effect on their quality indices. In particular, replacing sucrose by substitutes can lead to a change of traditional taste, consistency and structure. In this connection, aspects of the usage of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose) and by dry matter (food fibers and polyols) are considered. In particular, the authors of researches note that the application of polyols changes the ice cream consistency to be firmer. The researchers pay attention to the impact of some components, introduced into ice cream and frozen desserts, on the cryoscopic temperature of mixture. The enrichment of ice cream and frozen desserts with pro- and prebiotics and application of milk with the increased nutritional value (sheep and goat milk) has been noted to be a trend in research. The attention is drawn to the practical use of enzymes. For people with lactose intolerance, the reason of which in ice cream is Nonfat milk solids (MSNF) it is proposed to hydrolyze it by different methods. In this review the experience of some scientists on the use of transglutaminase enzyme for changing properties of milk proteins, in particular, increasing their water- holding capacity is reflected. Researchers pay great attention to the increasing of nutritional value of ice cream and desserts by growth of mass fraction of protein and introduction of easily digestible proteins (concentrates of whey proteins, including the hydrolyzed proteins). Taking into consideration the growth of people who do not consume products of animal origin, some researches on replacement of milk protein to vegetable one, in particular, soy are noted.

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Section: использование трансглютаминазы в мороженомunclassified

Ice cream and frozen desserts nutrient compositions: current trends of researches

Landikhovskaya

Творогова

2021

Food systems

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“…TG treatment of milk proteins modifies their functional properties such as solubility and hydration ability, rheological and emul-sifying properties and improve protein heat stability. It has been suggested that various dairy products like yoghurt with reduced fat and protein could be produced by TG having the texture similar to the full fat and high total solid products (Faergemand et al, 1999;Kasprzyk et al, 2016;Romeih and Walker, 2017). In other words, the action of TG could simulate fat in fermented milk products and could replace fat substitutes in low-fat products (Lorenzen et al, 2002;Hinz et al, 2012;Jooyandeh et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Studies have shown that MTG enzyme improves the textural properties of low-fat ice cream and increases melting resistancy and stability of it (Metwally, 2007; Rossa et al, 2011;Kafshgari et al, 2014;Kasprzyk et al, 2016). However, there is no study on the use of MTG enzyme as a stabilizer in ice cream production.…”

Section: Introductionmentioning

confidence: 99%

Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme

Göncü

Akın

2019

Mljekarstvo.com

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In this study, the possibility of replacing stabilizers with microbial transglutaminase (MTG) enzyme in fat-reduced ice cream production was studied. In addition, the stage of adding (before or after the heat treatment) the MTG enzyme to ice cream was also investigated. Five different ice creams (A and C containing 1 unit MTG/g protein without stabilizer, B and D containing 0.5 unit MTG/g protein and 0.35 % stabilizer, which also consist of the mixture of Carrageenan (E 407), Guar gum (E 412), Xanthan gum (E 415) and Sodium alginate (E 401), and E (control) containing 0.7 % stabilizer) were manufactured. MTG has been added to samples A and B after heat treatment while it was added to C and D samples before the heat treatment. An experimental analysis related to the overrun, viscosity melting properties, pH, titratable acidity, dry matter, fat, protein, sensorial and microstructural properties of ice creams was carried out. According to the results, the amount and the adding stage of MTG significantly affected overrun, melting, viscosity, coldness, firmness, smoothness, mouth coating, color, appearance, taste, smell scores, and also microstructure of ice creams (p<0.01). Results also showed that MTG could be used together with other stabilizers after heat treatment in the production of ice cream. Moreover, our findings demonstrated that sample B was the closest to control in terms of sensorial properties.

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Transglutaminase in dairy processing

Romeih,

Kieliszek,

Hebishy

2024

Transglutaminase

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Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report

Cited by 7 publications

References 11 publications

Ice cream and frozen desserts nutrient compositions: current trends of researches

Ice cream and frozen desserts nutrient compositions: current trends of researches

Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme

Transglutaminase in dairy processing

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