Effect of Transglutaminase on Physicochemical Properties of Set-style Yogurt

Influence of milk protein cross‐linking by transglutaminase on the rennet coagulation time and the gel properties

“…It is well known that milk protein cross‐linked by TGase shows higher water‐holding capacity and reduced syneresis of acid induced gels in comparison to gels from unmodified milk proteins . Higher water‐holding capacity and lower syneresis was also stated in some cheeses.…”

“…Lorenzen and Schlimme reviewed potential fields of the application of TGase preparations in dairy processing. The influence of TGase on cow's milk yoghurt properties has been extensively studied by many researchers . Faergemand et al reported that the addition of TGase to cow's milk enabled the production of yoghurt with proper rheological properties without fortifying the milk base with skimmed milk powder.…”

Caseinate–gelatin and caseinate‐hydrolyzed gelatin composites formed via transglutaminase: chemical and functional properties

“…TGase‐treated proteins exhibit modified structural and functional properties compared to original proteins, such as emulsifying, gelling and rheological properties, as well as thermal stability. For example, TGase treatment could increase emulsion stability of hydrolyzed wheat gluten, improve thermal stability of whey protein and improve yoghurt quality . In our previous studies, TGase was also used to induce caseinate glycation by glucosamine and oligochitosan …”

“…For example, TGase treatment could increase emulsion stability of hydrolyzed wheat gluten, 3 improve thermal stability of whey protein 4 and improve yoghurt quality. 5 In our previous studies, TGase was also used to induce caseinate glycation by glucosamine and oligochitosan. 6,7 Casein, the major component of milk proteins, possesses numerous desirable properties and is widely applied in the food, medical and cosmetic industries.…”

Zinc‐loaded whey protein nanoparticles prepared by enzymatic cross‐linking and desolvation

“…Transglutaminase (TGase) is commonly used to cross-link proteins and modify the functional properties of food proteins (Gauche et al, 2008;Buchert et al, 2009;Wang et al, 2013;Zhong et al, 2013). Furthermore, protein modification by TGase can improve the texture and modify the functional properties of prepared foods (Elvan, 2006;Oner et al, 2008;Cony et al, 2010;Zerrın & Yas ßark, 2010). b-Lactoglobulin and a-lactalbumin are the main components of whey proteins, which are compact globular proteins.…”