Improving quark-type cheese yield and quality by treating semi-skimmed cow milk with microbial transglutaminase

Cadavid, Ana María; Bohigas, Laia; Toldrà, Mònica; Carrétéro, C.; Parés, Dolors; Saguer, E.

doi:10.1016/j.lwt.2020.109756

Cited by 11 publications

(16 citation statements)

References 18 publications

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“…The increased cooking time may have nullified the indigenous TGase inhibitors present in the milk serum or it may have modified the b-lactoglobulin through heat denaturation, causing them to unfold and expose the crosslinking sites to the TGase (Romeih and Walker 2017;Abou-Soliman et al 2020). Decreased b-lactoglobulin and increased a-lactalbumin whey protein banding with increased TGase concentration were reported by other literature (Cadavid et al 2020), although some studies have also found that a-lactalbumin reduces with increases in TGase concentration as well (Chen et al 2020).…”

Section: Protein Profile By Sds-pagementioning

confidence: 90%

“…Over recent years, several authors have investigated the effects of using TGase for improving the physicochemical and textural properties of different types of cheeses. However, these studies have mainly been evaluating natural cheeses and the impact of the inclusion of TGase at different steps of cheese manufacture (Ozer et al 2013;Aaltonen et al 2014;Karzan and Nawal 2016;Garc ıa G omez et al 2019;Abou-Soliman and Awad 2020;Cadavid et al 2020;Garc ıa-G omez et al 2020;Razeghi and Yazdanpanah 2020;Topcu and Bulat 2020), the effect of combining other coagulants and proteases, such as animal and vegetal chymosin, and cross-linking enzymes such as laccases (Dhanraj et al 2017). Some studies have considered the impact of TGase on cheese analogues and on low-and high-fat Mozzarella cheese, but not specifically Mozzarella cheese analogues (Lim et al 2011;Metwally and El-Zeini 2018;Cadavid et al 2019).…”

Section: Introductionmentioning

confidence: 99%

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Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

Hebishy

Nagarajah

Thompson

et al. 2021

Int J of Dairy Tech

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The aim of this study was to evaluate the impact of microbial transglutaminase (TGase) at different concentrations (0, 2.5 and 7.5 units/g (U/g) protein) using different cooking times (15, 20 and 25 min at 85°C) on Mozzarella cheese analogue (MCA) properties. Results have shown that protein cross-linking activity of TGase can improve the colour, texture, microstructure and meltability of the cheese when used at a concentration of 2.5 U/g protein and 20-min cooking time. TGase concentration, cooking time and the combination of these factors significantly (P < 0.05) affected the colour (L*, a* and b*) and texture properties (hardness, adhesiveness, springiness, gumminess, resilience and cohesion) but had no significant (P > 0.05) effect on pH.

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Section: Protein Profile By Sds-pagementioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

Hebishy

Nagarajah

Thompson

et al. 2021

Int J of Dairy Tech

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“…Использование ТГазы в производстве моцареллы увеличивает выход сыра за счет снижения потерь компонентов сухих веществ в сыворотку [11]. Аналогичный эффект получен при использовании фермента в технологии сыра панир [12] и кваркового сыра [13], прежде всего, за счет повышения степени использования белков молока. Представлены также данные о снижении выхода сыра кашар на фоне обработки молока ТГазой [14].…”

Section: контроль качества и безопасность пищевой продукцииunclassified

“…Снижение концентрации молочного жира в сухом веществе ТГ-сыров по отношению к контролю можно объяснить ростом концентрации в готовом продукте компонентов сухого обезжиренного остатка молока, прежде всего, белков и лактозы. Установленные нами закономерности согласуются с результатами исследований A.M. Cadavid et al [13], в которых сообщается о повышении массовой доли жира в сыре моцарелла при обработке молока ТГазой (концентрация 0,5 %). Сведения о снижении концентрации жира в сухом веществе ТГ-сыров нашли отражение в работе M.A.…”

Section: рис 2 динамика массы сыров в период хранения в зависимости от стадии внесения тгазы в продуктunclassified

Effect of Transglutaminase Treatmenton Transition of Solids From Milk to Cheese

Yashkin

Mazalevskij

2021

Innov. prodovol. bezop.

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Transglutaminase is an enzyme that forms cross-links between protein molecules and affects such protein properties as the ability to gel, thermal stability, water retention, etc. One of the important tasks of the food industry is to increase the yield of products, in particular soft cheeses, in the production of which a significant part of the whey with dissolved substances is separated from milk. Therefore, the aim of the work was to study the effect of transglutaminase on the transition of milk solids to cheese, depending on the stage of application of the enzyme. Transglutaminase in an amount of 0.05% by weight of milk (1.6 units in terms of 1 g of protein) was introduced in two versions: simultaneously with the milk-clotting enzyme and after cutting the clot. It was found that the use of transglutaminase does not affect the duration of acid-rennet coagulation of milk. The data obtained indicate that when transglutaminase is introduced into milk simultaneously with the milk-converting enzyme, the transition of milk solids to cheese increases by 5.15%, including fat by 3.07%, compared to samples without transglutaminase. When transglutaminase is added at the stage of processing the clot, a denser consistency of cheese is formed.

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“…Currently, it is used widely in textiles, foods, and other fields. [9][10][11] TGase can effectively catalyze nucleophilic reactions and form covalent cross-links within or between protein molecules. This covalent bond is very strong and can maintain the stability and improve the elasticity of the protein.…”

mentioning

confidence: 99%

A clean and efficient processing system to improve the fluffiness of down fibers based on multi-enzymes

Tang

Zhang

2021

Textile Research Journal

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Down fiber – a natural and environmentally recyclable insulation material – is applied mainly in the area of natural-filled products. However, owing to its natural deficiencies of low fluffiness and thermal stability, large-scale application is limited. In our work, an enzyme preparation (transglutaminase (TGase)) was used as a fluffy agent to improve the fluffy degree of down. With fluffy as the main index, the single factor condition of only using TGase enzyme was optimized, and fluffiness was increased by 22%. On the basis of this optimum condition, the compound dosage of papain and TGase was further optimized. The fluffy degree of down was improved by hydrolysis of papain and crosslinking of TGase. Amino group content, thermogravimetry (TG), differential scanning calorimetry (DSC), moisture absorption, tensile strength, and elongation at break of down treated with different enzyme reagents were tested. The results showed that the thermal stability of down fiber treated with the multi enzyme increased significantly, the denaturation temperature was increased from 53.7°C to 77.4°C, and the moisture absorption was also improved. The elastic property also exhibited a great enhancement; elongation at break increased from 12.4% to 37.7%, nearly three times higher than the original property, and the tensile strength increased from 180 MPa to 370 MPa, almost 2.1 times as much as before, increased by 105.6%.

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Improving quark-type cheese yield and quality by treating semi-skimmed cow milk with microbial transglutaminase

Cited by 11 publications

References 18 publications

Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

Effect of Transglutaminase Treatmenton Transition of Solids From Milk to Cheese

A clean and efficient processing system to improve the fluffiness of down fibers based on multi-enzymes

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