Incorporation of microbial transglutaminase into non-fat yogurt production

Özer, Barbaros; Kirmaci, Hüseyin Avni; Öztekin, Şebnem; Hayaloğlu, Ali Adnan; Atamer, Metin

doi:10.1016/j.idairyj.2006.02.007

Cited by 151 publications

(188 citation statements)

References 31 publications

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“…The increment in the viscosity of unfortified yogurts was perhaps due to the continuing formation of covalently cross-linked protein polymers (Aprodu et al 2011), since the enzyme retained part of its activity. In this study, MTGase was added simultaneously with starter cultures and thus enzyme activity continued during fermentation time and storage period; however, this activity decreased gradually with time as reported by Ozer et al (2007). In addition, AbuJdayil and Mohameed (2002) found that throughout storage, protein rearrangement was continuing, and more protein-protein contacts were being established, leading to increasing viscosity during storage.…”

Section: Viscositymentioning

confidence: 70%

“…The presence of the enzyme, particularly at high concentration, reduced the post-acidification process. This may be due to the influence of MTGase on starter culture growth because of the insertion of low molecular weight peptides and amino acids, which are required for starter growth, in the crosslinks induced by the enzyme (Ozer et al 2007). On the 15th day of storage, the highest acidity was recorded for SMPfortified yogurt.…”

Section: Physico-chemical Propertiesmentioning

confidence: 99%

“…Despite all these efforts, no published studies are found to improve the quality of camel's milk network during acid fermentation by using microbial transglutaminase (MTGase), which is one of the most promising ways of improving the properties of fermented dairy products. Several studies showed the positive impact of MTGase on the textural, microstructural and physical properties of yogurt gel (Abdulqadr et al 2015;Farnsworth et al 2006;Ozer et al 2007).…”

Section: Introductionmentioning

confidence: 99%

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Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

2017

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Camel milk produces watery texture when it is processed to yogurt. Despite the extensive studies on microbial transglutaminase (MTGase) in dairy research, the effect of this enzyme on the properties of yogurt made from camel milk has not been studied. This study aims to investigate the impact of MTGase with and without bovine skimmed milk powder (SMP), whey protein concentrate (WPC),or b-lactoglobulin (b-lg) on physico-chemical, rheological, microstructural, and sensory properties of camel-milk yogurt during 15 days of storage period. MTGase treatment markedly reduced the fermentation time of unfortified and SMP-fortified camel milk. The fortification of camel milk without MTGase failed to give settype yogurt. The treatment of unfortified milk with MTGase enormously improved the viscosity and the body of yogurt samples. Fortification of MTGase-treated milk impacted positively on the viscosity, the water holding capacity, and the density of the protein matrix in the gel microstructure, which were influenced by the type of dairy ingredients. All MTGase-treated yogurts differed from each other in hardness and adhesiveness values. Electrophoresis results showed that the susceptibility of the individual milk proteins to MTGase varied, and there were differences among the treatments toward the enzyme. SMP-fortified yogurt was the most accepted product. Generally, the addition of MTGase preparation at a concentration of 0.4%, simultaneously with starter culture, to fortified camel milk was considered an effective tool to solve the challenges of producing set-type yogurt from this milk.

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Section: Viscositymentioning

confidence: 70%

Section: Physico-chemical Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

2017

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“…However, using the enzymatic cross-linked WPIs somewhat delayed yoghurt fermentation. When TGase was used to treat yoghurt milk, development of titratable acidity was reduced down (Ozer et al, 2007). This finding proved that yoghurt samples I−III would have higher pH values and lower titratable acidity than the control yoghurt.…”

Section: Chemical Compositions Of Yoghurt Samplesmentioning

confidence: 83%

“…TGase has been proved as a potential ingredient in yoghurt production for quality improvement (Gauche, Tomazi, Barreto, Ogliari, & Bordignon-Luiz, 2009). TGase treatment of milk proteins before yoghurt fermentation has other beneficial effects on yoghurt quality, such as increasing gel hardness (Faergemand & Qvist, 1997;Gauche et al, 2009), decreasing syneresis (Şanlı, Sezgin, Deveci, Şenel, & Benli, 2011), and enhancing viscosity (Ozer, Kirmaci, Oztekin, Hayaloglu, & Atamer, 2007) and elastic modulus (Anema, Lauber, Lee, Henle, & Klostermeyer, 2005). Cross-linking of milk proteins by TGase prior to yoghurt fermentation can also improve gel structure (i.e.…”

Section: Introductionmentioning

confidence: 99%

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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Protein Cross‐linking in Food – Structure, Applications, Implications for Health and Food Safety

Gerrard

Cottam

2012

Food Biochemistry and Food Processing

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Incorporation of microbial transglutaminase into non-fat yogurt production

Cited by 151 publications

References 31 publications

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

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

Protein Cross‐linking in Food – Structure, Applications, Implications for Health and Food Safety

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