Monitoring the effect of transglutaminase in semi-hard cheese during ripening by hyperspectral imaging

This study aimed to investigate the efficiency, biochemical composition, and sensory quality of Danbo cheese produced using proteases derived from the fungus and bacterium compared to the commercial product. A fungal enzyme from Aspergillus oryzae DRDFS13MN726447 and a bacterial enzyme from Bacillus subtilis SMDFS 2B MN715837 were produced by solid-state and submerged fermentation, respectively. The crude enzyme from A. oryzae DRDFS13 and B. subtilis SMDFS 2B was partially purified by dialysis and used for Danbo cheese production using commercial rennet (CHY-MAX® Powder Extract NB, Christian Hansen, 2235 IMCU/g) as a control. The Danbo cheese produced using dialyzed fungal enzyme (E1) (267 U/mL), dialyzed bacterial enzyme (E2) (522 U/mL), and commercial rennet (C) were analyzed for body property, organoleptic characteristics, and proximate and mineral composition when fresh and after 2 months of ripening. There was no significant difference in the cheese yield (C = 9 kg, E1 = 8.6 kg, and E2 = 8.9 kg) among the three treatments. The body properties of Danbo cheese produced with the fungal enzyme (E1) were firm and acceptable as the control (C), whereas the Danbo cheese produced by bacterial enzymes has shown a watery body. The overall organoleptic characteristics of Danbo cheese produced by the fungal enzyme (5.3) were similar to control cheese produced by commercial rennet (5.5). Both cheese types were significantly different in organoleptic properties from Danbo cheese produced by the bacterial enzyme (4.9). There was no significant difference (p>0.05) in the proximate composition between the ripened Danbo cheese produced by fungal enzyme and the control cheese except for crude protein content. However, the ripened cheese products showed a significant difference in their mineral composition except for sodium. In conclusion, this study demonstrated that the fungal enzyme from Aspergillus oryzae DRDFS 13 is more appropriate for Danbo cheese production than the bacterial enzyme from Bacillus subtilis SMDFS 2B. However, it requires further application of the enzymes for the production of other cheese varieties.

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“…Journal of Food Quality semihard cheese produced using commercial chymosin was slightly higher than the report in the present study [29].…”

Section: Discussioncontrasting

confidence: 82%

Application of Milk-Clotting Protease from Aspergillus oryzae DRDFS13 MN726447 and Bacillus subtilis SMDFS 2B MN715837 for Danbo Cheese Production

Mamo

Getachew

Kuria

et al. 2020

Journal of Food Quality

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“…The excitation wavelength was 322 nm. The slit widths for the emission and excitation spectra were 1.5 and 3.0 nm, respectively …”

Section: Methodsmentioning

confidence: 99%

The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product

Liu

et al. 2019

J Sci Food Agric

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BACKGROUND: Mono-, di-and oligosaccharides, polyhydric alcohols and lipids are three main types of plasticizers used to process food materials. In the present study, inulin, maltitol and lecithin were selected as representative oligosaccharide, polyhydric alcohol and lipid fat replacers, respectively. Their effects on the physicochemical properties of reduced-fat mozzarella cheese were evaluated. RESULTS: Lecithin reduced the hardness and increased the degree of free oil released. Inulin and lecithin decreased the hydrophobic interaction of reduced-fat cheese. Maltitol improved the elasticity of the reduced-fat cheese and increased the hydrophobic interaction within the casein matrix. Maltitol-added cheese had a lower glass transition temperature (T g ) than the other cheeses. Maltitol significantly improved the stretchability of the reduced-fat cheese. CONCLUSION:The results obtained in the present study suggest that maltitol is an effective fat replacer in reduced-fat mozzarella cheese and might enhance the cheese's functional properties. The T g of cheese was related to the water and fat content, fat replacer addition and cross-linking degree of casein. The relationship between T g and the physicochemical properties of cheese will be studied in further research.

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“…In a study on semi-hard cheese from cow milk, the positive effect of MTGase on yellowness was attributed to the cross-linking activity of the enzyme, leading to entrapment of fat-soluble β-carotene (Darnay et al, 2017). In this study, we cannot explain the effect of PAT3 on yellowness, considering the low fat content of donkey milk.…”

Section: Cheese Colormentioning

confidence: 73%

“…Considering that the addition of MTGase can affect color (Darnay et al, 2017), we evaluated the color of cheese to verify whether the effect of MTGase on the protein network influenced this parameter. Our results showed that MTGase had no effect on redness (a*) but affected the lightness (L*) and yellowness (b*) values of the cheese (Table 2).…”

Section: Cheese Colormentioning

confidence: 99%

Production of cheese from donkey milk as influenced by addition of transglutaminase

D’Alessandro

Martemucci

Loizzo

et al. 2019

Journal of Dairy Science

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Donkey milk is characterized by low contents of total solids, fat, and caseins, especially κ-casein, which results in formation of a very weak gel upon renneting. The objective of this study was to evaluate the effect of fortification of donkey milk with microbial transglutaminase (MTGase) for cheesemaking in relation to different enzyme addition protocols (patterns, PAT). Four independent trials were performed using MTGase (5.0 U/g of milk protein) according to the following experimental patterns: control (no MTGase addition); MT-Gase addition (40°C) 15 min before starter inoculation (PAT1); addition of MTGase to milk simultaneously with starter culture (40°C) (PAT2); and MTGase addition simultaneously with rennet (42°C) in acidified milk (pH 6.3) (PAT3). Evolution of pH during acidification, cheesemaking parameters, and proximal composition and color of cheese at 24 h were recorded. The protein fractions of cheese and whey were investigated by urea-PAGE and sodium dodecyl sulfate-PAGE. Addition of MTGase had no significant effect on moisture, protein, fat, or cheese yield. The addition of MTGase with rennet (PAT3) improved curd firmness compared with the control. Among the different patterns of MTGase addition, PAT3 reduced gel formation time, time between rennet addition and cheese molding, and weight loss of cheese at 24 h. The PAT3 treatment also resulted in the lowest lightness and highest yellowness color values of the cheese. Sodium dodecyl sulfate-PAGE of cheeses revealed that MTGase modified the protein pattern in the high-molecular-weight zone (range 37-75 kDa) compared with the control. Of the MTGase protocols, PAT3 showed better casein retention in cheese, as confirmed by the lanes of α-and β-caseins in the electropherogram of the whey, which was subtler for this protocol. In conclusion, MTGase may be used in cheese production from donkey milk to improve curd firmness; MTGase should be added simultaneously with the rennet.

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Monitoring the effect of transglutaminase in semi-hard cheese during ripening by hyperspectral imaging

Cited by 32 publications

References 22 publications

Application of Milk-Clotting Protease from Aspergillus oryzae DRDFS13 MN726447 and Bacillus subtilis SMDFS 2B MN715837 for Danbo Cheese Production

Application of Milk-Clotting Protease from Aspergillus oryzae DRDFS13 MN726447 and Bacillus subtilis SMDFS 2B MN715837 for Danbo Cheese Production

The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product

Production of cheese from donkey milk as influenced by addition of transglutaminase

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