Effect of milk proteins aggregation using Transglutaminase and Maillard reaction on Ca2+ milk gel

Abstract

Effect of transglutaminase, Maillard reaction induced crosslinking and the combination of transglutaminase and Maillard reaction induced crosslinking between whey proteins and caseins in milk on calcium milk gel properties were investigated. Treatment of milk with transglutaminase, Maillard reaction, and transglutaminase + Maillard reaction cause to the appearance of new high MW protein bands. Water holding capacity, gel strength and sensory scores of gel samples increased and spontaneous whey separation decreased in calcium-induced milk gel made from transglutaminase and combination of transglutaminase and Maillard reaction treated milk compare with calcium-induced milk gel made from untreated milk alone.

Functional and physiochemical properties of the yoghurt modified by heat lactosylation and microbial transglutaminase cross‐linking of milk proteins

“…The effect of aggregation of milk proteins using TGAse and MR on Ca 2+ milk gel has been studied by Alfayadh et al ( 2018 ) who found that the total scores were 80.6, 75.3, 84.3, and 83.1 for the control gel, Maillard‐modified milk, milk treated with TGAse, and milk treated with Maillard/TGAse after 1 day of storage at 7°C, which changed to 80, 78.5, 90.5, and 89.5, respectively, at the end of the storage period at 7°C. Among all milk calcium gels, the gel prepared from Millard's modified milk obtained the lowest sensory score from the panelists, which is probably due to the separation of whey in the top layer of the gel.…”

“…Sensory evaluation form was used for yoghurt samples on the first day and 21 days stored at 7 ± 1°C. Finally, sensory properties, including flavor, texture, acidity, appearance, and total acceptance yoghurt samples, were evaluated based on 100 points (Alfayadh et al, 2018 ).…”

“…Many factors, such as pH, humidity, temperature, and the nature of the reactant, are effective on the MR. Meanwhile, humidity and temperature are the most important factors during food processing and storage (Alfayadh et al, 2018 ).…”