Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt

Farnsworth, J. P.; Li, J.; Hendricks, Gregory M.; Guo, Mingruo

doi:10.1016/j.smallrumres.2005.05.036

Cited by 140 publications

(157 citation statements)

References 19 publications

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“…In all samples, total solids were same, but the type of protein was different. Higher syneresis in dahi samples added with FO/ WPC, FO-AO/WPC and FO/WPCΔ preparations could be attributed to high whey protein to casein ratio, which induced the shrinkage of the gel, and subsequently increased whey separation (Lucey 2004;Farnsworth et al 2006). However, Andino (2011) reported no significant increase in syneresis of control and yoghurt fortified with fish oil powder (prepared with gum arabic and maltodextrin) during storage of 4 weeks.…”

Section: Effect Of Mfop Fortification and Storage Time On Syneresis (mentioning

confidence: 99%

Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

et al. 2016

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The objective of the study was to develop and characterize omega-3 dahi (Indian yoghurt) through fortification of microencapsulated flaxseed oil powder (MFOP). Four different formulations of MFOP were fortified in dahi @ 1, 2 and 3 % levels and the level of addition was optimized on the basis of sensory scores. Dahi fortified at 2 % level was observed comparable to control, which was further studied for titratable acidity, syneresis, firmness, stickiness, oxidative stability (peroxide value), α-linolenic acid (ALA, ω-3) content and sensory attributes during 15d of storage. MFOP fortified dahi showed significantly (p < 0.05) higher acidity and percent syneresis after 12d of storage. However, peroxide value remained well below (~0.41) to the maximum permissible limit (5 meq peroxides/kg oil) prescribed by Codex Alimentarius Commission (1999). Gas-liquid chromatography profile showed~21 % decrease in ALA content in fortified dahi after 15d of storage. Overall, it can be concluded that flaxseed oil microcapsules could be successfully incorporated in dahi; which could serve as a potential delivery system of omega-3 fatty acids.

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Section: Effect Of Mfop Fortification and Storage Time On Syneresis (mentioning

confidence: 99%

Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

et al. 2016

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“…Textural defects as roughness (irregularities in yoghurt matrix) and syneresis are undesirable to the consumers. Enzyme-induced protein interaction in yoghurt milk had been suggested as an applicable approach to improve textural and rheological properties of the yoghurt (Farnsworth et al 2006;Gauche et al 2010). Transglutaminase (TGase) can induce interaction through inter-and intra-molecular bonds in the protein molecules, resulting in formation of high molecular weight protein polymers and modification of the properties of the proteins and food products containing them (Nielsen et al 1995;Motoki and Seguro 1998).…”

Section: Introductionmentioning

confidence: 99%

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

2012

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Horseradish peroxidase (HRP, EC 1.11.1.7) was applied to treat whole bovine milk in the presence or absence of ferulic acid (FA). The treated milk exhibited different rheological properties from the control milk, and was used to prepare set-yoghurt with commercial direct vat set starter. Some chemical, textural and rheological properties of the yoghurt prepared were measured and compared. Compared to that prepared with the control milk, the yoghurt prepared with the HRP-or HRP and FA-treated bovine milk exhibited an increased hardness and adhesiveness, lower syneresis extent, higher apparent viscosity, and higher storage modulus and viscous modulus. Observation of the microstructure of the yoghurt samples under scanning electron microscopy illustrated that HRP treatment of bovine milk led to the prepared yoghurt a more compact and uniform structure. The results in the present work stated that treatment of bovine milk with HRP in the presence of ferulic acid could be applied to improve the quality of set-yoghurt.

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“…All yoghurt samples were assessed for their syneresis using a centrifugation method (Farnsworth et al, 2006). Samples about 20 g were centrifuged at 640 × g for 10 min.…”

Section: Texture Profile and Syneresis Analyses Of Yoghurt Samplesmentioning

confidence: 99%

“…It has been proved that the formation of covalent bonds in milk proteins via crosslinking can produce yoghurt gels with enhanced rheological properties (Guyot & Kulozik, 2011;Ozer, Grandison, Robinson, & Atamer, 2003). Pretreatment of the milk with TGase may lead to increased apparent viscosity for yoghurt samples (Farnsworth et al, 2006). Heat treatment of WPC Table 2.…”

Section: Rheological Properties Of Yoghurt Samplesmentioning

confidence: 99%

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Quality attributes of the set-style skimmed yoghurt containing enzymatic cross-linked or thermal polymerized whey protein isolate

Song

Zhao

2016

CyTA - Journal of Food

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Impacts of replacing of milk proteins with two modified whey protein isolates (WPIs) on quality of set-style skimmed yoghurt were assessed. WPI dispersion (35 g protein/kg) was cross-linked by transglutaminase for 5-10 min or polymerized at 90°C or 100°C for 10-30 min, mixed with skimmed milk (35 g protein/kg) at 1:2 (v/v), and fermented by a commercial starter at 42°C for 5 h. Compared with the control yoghurt generated from skimmed milk only, these yoghurt samples showed no difference in main chemical compositions, but using the cross-linked WPI somewhat delayed yoghurt fermentation. These yoghurt samples had enhanced values of hardness, adhesiveness, springiness, and cohesiveness but decreased syneresis, especially using long-time and high-temperature treatment for WPI. The cross-linked and polymerized WPIs both conferred yoghurt samples with enhanced viscosity, elastic and viscous moduli, and finer microstructure. In general, the polymerized WPI was better than the cross-linked WPI to enhance these quality attributes.Atributos cualitativos del yogur desnatado preparado con aislado proteínico de lactosuero con reticulación encimática o polimerizado térmico RESUMEN Se evaluaron los impactos de remplazar las proteínas de la leche por dos aislados proteínicos de lactosuero modificados (WPI) en la calidad del yogur desnatado preparado. La dispersión de WPI (35 g de proteína/kg) fue reticulada mediante transglutaminasa durante 5-10 min o polimerizada a 90°C o 100°C durante 10-30 min, mezclada con leche desnatada (35 g de proteína/kg) a 1:2 (v/v), además de fermentada mediante un iniciador comercial a 42°C durante 5 h. En comparación con el yogur control generado únicamente a partir de leche desnatada, estas muestras de yogur no mostraron diferencias en las composiciones principales, aunque la utilización de WPI reticulado de alguna forma retrasó la fermentación del yogur. Estas muestras de yogur han mejorado los valores de dureza, adhesión, ligereza y cohesión, aunque también han disminuido la sinéresis, especialmente con la utilización del tratamiento a alta temperatura y larga duración de WPI. Los dos WPI reticulados y polimerizados han creado muestras de yogur con una viscosidad, elasticidad y módulos viscosos mejorados, además de una mejor estructura. En general, el WPI polimerizado fue mejor que el WPI reticulado para mejorar estos atributos cualitativos. ARTICLE HISTORY

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Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt

Cited by 140 publications

References 19 publications

Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

Quality attributes of the set-style skimmed yoghurt containing enzymatic cross-linked or thermal polymerized whey protein isolate

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