Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

Ibrahim, Osama O; Glibowski, Paweł; Nour, M. A.; El-Hofi, Mahmoud; El-Tanboly, E.; Abd-Rabou, N. S.

doi:10.1515/pjfns-2016-0020

Cited by 9 publications

(4 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The addition of Transglutaminase to low-fat kashkaval cheese highly (P≤0.05) improved the flavour, the body & texture, appearance and overall acceptability. These results are in accordance with El-Kholy (2005); Ahmed et al (2015); Karzan et al, (2016); Ibrahim et al (2017). When fat is partially removed, as in low fat cheese, casein plays a greater role in curd texture development.…”

Section: Sensory Evaluationsupporting

confidence: 88%

Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties

El-Safty

2020

Ismailia Journal of Dairy Science & Technology

View full text Add to dashboard Cite

The objective of the current study was to investigate the impact of using Transglutaminase at different dosage on some Physico-Chemical, and sensory attributes of obtained low fat kashkaval cheese and to monitor the changes of cheese quality during the ripening period. Results revealed that, by adding TGase, low fat cheese yield increased. There is also an increase in moisture, fat based on dry matter, total nitrogen, Salt on moisture content as compared to low fat control cheese. These increments were proportional with TGase level added. While, there is a significant (p≤ 0.05) decrease in acidity %. Data showed that using Transglutaminase increased WSN %, WSN/TN %, FAA and TVFA compared with full and low fat control cheese. The addition of Transglutaminase to low-fat kashkaval cheese highly (P≤ 0.05) improved the flavour, the body & texture, appearance and overall acceptability. A linear relationship was found between the concentration of TGase used and the improvement of cheese sensory attributes. Low fat Kashkaval cheese can be successfully made from milk treated with 0.7 g TGase/L in order to obtain cheese of improved flavour, acceptable texture and good body.

show abstract

Section: Sensory Evaluationsupporting

confidence: 88%

Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties

El-Safty

2020

Ismailia Journal of Dairy Science & Technology

View full text Add to dashboard Cite

show abstract

“…The application of transglutaminase (TGase, EC 2.3.2.13) in protein cross-linking has received sufficient evaluation. Thus, TGase-mediated cross-linked milk proteins showed improving of yoghurt thickness (Ibrahim et al, 2017a;Chen et al, 2018). Then again, whey protein hydrolysate would do well to interfacial properties and less in vitro antigenicity (Yu et al, 2019).…”

Section: Introductionmentioning

confidence: 96%

Milk casein modification in response to dual oxidative enzymatic system

ELsayed,

Ibrahim,

ali

et al. 2024

Al-Azhar Journal of Agricultural Research

View full text Add to dashboard Cite

Enzymatic cross-linking of proteins refers to the formation of intra-and inter-molecular cross-links by biocatalysts. Thus, the purpose of present work was to evaluate whether the dual oxidative enzymatic systems could be used for enhancing the functional properties of casein in order to use it as a texture improver. The results showed that peroxidase in the crude extract of moringa (Moringa oleifera) leaves exhibits 1342.19 specific activity (U/mg protein), while at 20% saturation of ammonium sulfate had specific activity of 1617.14 (U/mg protein) within 14.03% yield and 1.21 purification fold. Also, oxidative cross-linked casein clearly had higher relative di-tyrosine intensity than control casein. The control casein had the smallest particle size (272.121 µm) but other samples possessed enlarged particle size ~392.48-1294.60 µm which confirmed with the electrophoretic profile using SDS-PAGE. Moreover, the acid curd contains cross-linked casein had greater viscosity and lower syneresis than control. The total amino acids (TAA), essential amino acids (EAA), and TAA/EAA ratio of acid curd with enzymatic cross-linked casein were higher than control curd. Protein efficiency ratio and biological value of both CMII and CMIII treatments were higher than control curd. Also, CMIII treatment had the highest chemical score of valine, histidine, isoleucine, and leucine; while control acid curd had the highest chemical score of threonine only. It could be concluded that dual oxidative enzymatic system improved the functional properties of casein which could be used as texture improver without any negative impact on the nutritional value of such product.

show abstract

“…Transglutamination is a reaction by which an isopeptide bond is formed between a free amine group and the acyl group at the side chain of protein‐bound glutamine under the activity of transglutaminase (Kieliszek & Misiewicz, ; Ibrahim et al ., ). Microbial transglutaminase has been widely applied in the biotechnological field to modify proteins (Yang et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Microbial transglutaminase enhances antioxidant activity of yogurt through altering pattern of water‐soluble peptides and increasing release of amino acids

Yuan

Gong

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

This study compared the antioxidant capacity of yogurt with and without microbial transglutaminase treatment after milk fermentation, and investigated the correlation between antioxidant property and the water-soluble peptides and amino acids composition. Results showed that small molecular peptide fraction exhibited stronger antioxidant activity than large peptides. Microbial transglutaminase yogurt isolated fraction had stronger antioxidant capacity than that from the control. Microbial transglutaminase altered the peptides composition, and resulted in higher amount of small molecular peptides (<1.5 kDa) mainly consisting of j-casein-derived peptides in yogurt. The dominant peptides sequences (IAKYI, IAKYIPI, IAKYIPIQY, PYYAK and NQFLPYPYYAK) in the treated yogurt were different from those in the control (PYPQ, VLPVPQKAVPYPQ, PVPQKAVPYPQ and VLSRYPSYGLN). Microbial transglutaminase improved the composition and concentration of amino acids in yogurt.

show abstract

Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

Cited by 9 publications

References 30 publications

Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties

Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties

Milk casein modification in response to dual oxidative enzymatic system

Microbial transglutaminase enhances antioxidant activity of yogurt through altering pattern of water‐soluble peptides and increasing release of amino acids

Contact Info

Product

Resources

About