Effect of transglutaminase on quality properties of fresh cheese

Abstract

Graph Microbial transglutaminase (MTGase) is an enzyme widely used in the food industry. In this study, MTGase had been applied to produce fresh cheese made from whole milk powder. To evaluate the impact of factors in reconstituted milk under the treatment of MTGase, a set of 18 experiments was conducted. Besides, a response surface methodology (a central composite design) was applied to evaluate the quality properties of fresh cheese according to the objective functions of hardness, yield, protein content, total solid content, and sensory evaluation score. In detail, enzyme concentration (0.6-3.0U/g protein), reaction temperature (30-60°C), and reaction time (1.5-6.0h) were three factors used in this model. The results showed that all these functions reached the optimal values at treated temperature, reaction time, and enzyme concentration of 36.14°C, 4.53h, and 2.59U/g protein, respectively. Furthermore, scanning electronic micrographs also showed that the network structure of the experimental products became more uniform under enzymatic treatment. The quality properties of fresh cheese (sensory evaluation score, syneresis, acidity, and the total number of lactic acid bacteria) met the CODEX STAN 243-2003 revised 2010 for the fermented milk products. Generally, following 28 days of storage, the quality properties of fresh cheese samples are stable.

Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties

“…However, in a study of yogurt with added mTG similar to our research, the use of mTG did not affect Lactobacillus species but caused a decrease in the number of Streptococcus species (Ziarno and Zaręba, 2020). In addition, a study that found that the addition of mTG to fresh cheese reduced the number of Streptococcus thermophilus reported that the reason for this is the cross-linking of peptides required for the growth of Streptococcus due to enzyme activity, and therefore may affect the growth of this strain (Pham et al, 2021).…”

“…The samples added with mTG were rated better than the whey cheese without mTG. This is likely due to the fact that the mTG enzyme brings small proteins together through the cross-linking effect, resulting in more uniform and smaller gaps in the structure (Pham et al, 2021). This effect resulted in a smoother and straighter appearance of the cheese.…”

“…C is the control sample without mTG; S2U is the sample with 2 U/g protein mTG; S5U is the sample with 5 U/g protein mTG. * Non-lettering columns indicates the differences between values are not found significant (p>0.05) ** Different uppercase letters indicate that the difference between the samples is significant(p<0.05) *** Different lowercase letters indicate that the difference between storage days is significant (p<0.05).of peptides required for the growth of Streptococcus due to enzyme activity, and therefore may 283 affect the growth of this strain(Pham et al, 2021).284 285C is the control sample without mTG; S2U is the sample with 2 U/g protein mTG; S5U is the sample with 5 U/g protein mTG.…”

Manufacture of loaf‐type processed cheese products using transglutaminase crosslinked micellar casein concentrate and milk protein concentrate

“…Using capillary gel electrophoresis, and demonstrated the changes in the j-CN and other caseins and molecular weight changes due to TGase crosslinking. TGase has been used in various dairy products such as yoghurt (Jaros et al 2007;Guyot and Kulozik 2011), fresh cheese (Pham et al 2021), Mozzarella cheese analogues (Hebishy et al 2022) or imitation Mozzarella cheese , and PCP , which resulted in significant modifications in functional and structural properties reported in these products. reported changes in functionality due to TGase action in MCC and MPC and novel dairy protein ingredients can be produced using TGase (Raak and Corredig 2022;.…”

“…2007; Guyot and Kulozik 2011), fresh cheese (Pham et al . 2021), Mozzarella cheese analogues (Hebishy et al . 2022) or imitation Mozzarella cheese (Salunke et al .…”