Effect of Microbial Transglutaminase Treatment on Soft Cheese Properties

Mahmood, Waleed A.

doi:10.33899/magrj.2009.27525

Cited by 16 publications

(21 citation statements)

References 14 publications

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“…The increment in the yield of MTGase-cheeses mainly attributed to their high moisture content due to the addition of MTGase. These results are consistent with the previous studies by [15] [21] [43]. Ibrahim and Khalifa [10] found that adding 100 U of MTGase/L milk after curd cutting significantly increased the yield value of camel-milk soft cheese, it was 15.13 versus 11.60% for control.…”

Section: Cheese Yieldsupporting

confidence: 93%

“…Adding MTGase during cheese manufacture is considered an important step for producing high-quality cheese with good coagulation properties [15] [17]. In the current study, MTGase was added to milk 20 and 30 min after rennet addition for two reasons.…”

Section: Resultsmentioning

confidence: 99%

“…The results in Figure 3 clearly show that the hardness was significantly (P < 0.05) increased in all cheeses that made using milk treated with MTGase when compared to control. 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].…”

Section: Hardnessmentioning

confidence: 99%

“…In addition, this enzyme has nutritional, economic and environmental importance [11] [15]. Also, it can play an important role in extending the shelf life of cheese [15]. MTGase has been used to enhance the properties of rennet-coagulated cheese.…”

Section: Introductionmentioning

confidence: 99%

“…In this case, the enzymatic cross-linking impacted the primary [18] or the secondary stage of rennet coagulation [19] or both stages [20]. The simultaneous addition of MTGase and rennet significantly decreased the cheese hardness as well as increased the loss of proteins and fat in the whey [10] [15]. However, other studies recommended this method [21] [22].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

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

Abou-Soliman¹,

Awad²,

El-Sayed³

2020

FNS

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This study aimed at investigating the impact of adding microbial transglutaminase (MTGase) after rennet addition on some properties of fresh soft cheese made from camel milk. MTGase was added to milk at concentration of 80, 100 and 120 U⁄L after 20 and 30 min of renneting. The chemical composition, yield, hardness, antioxidant activity and sensory properties of cheese were estimated. Enzymatic protein crosslinking was analyzed by SDS-PAGE. Results revealed that MTGase-treated cheeses were higher in moisture and lower in protein content compared to control. In addition, the concentration of MTGase and time of addition significantly (P < 0.05) impacted these parameters. Among treated cheeses, samples with 80 U of MTGase and addition time of 20 min were the highest in total solids and protein content. Adding MTGase significantly (P < 0.05) increased the cheese yield, however, increased MTGase concentration at any time of addition did not improve it. The electrophoretic patterns of MTGase-cheese proteins showed a reduction in the intensity of caseins bands and the appearance of new protein fractions with high molecular weights. However, the changes in the intensity of the whey proteins bands were not sufficiently clear as caseins. The cheese hardness was significantly (P < 0.05) affected by adding MTGase. Cheese containing 80 U of MTGase had the highest hardness value compared to control and other treated samples. The antioxidant activity of cheese was negatively influenced by adding the enzyme. The use of MTGase enhanced the mouthfeel, texture and overall acceptability of cheese. However, the effect of MTGase concentration and addition time was not significant (P > 0.05) on the sensory attributes. In conclusion, adding MTGase to milk at concentration of 80 U after 20 min of renneting is recommended to improve the yield, textural and some sensory properties of fresh soft cheese made from camel milk.

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Section: Cheese Yieldsupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%