Physical properties of yoghurt manufactured with milk whey and transglutaminase

Gauche, Cony; Tomazi, Thays; Barreto, Pedro Luiz Manique; Ogliari, Paulo José; Bordignon-Luiz, Marilde T.

doi:10.1016/j.lwt.2008.05.023

Cited by 95 publications

(90 citation statements)

References 12 publications

(22 reference statements)

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“…The addition of RTGase at the level of 10 unit per g milk yoghurt protein prior to the yoghurt fermentation process showed a signifi cant increase (p0.05) in hardness (Table 5), these fi ndings may be due to the additional ε-(γ-glutamyl) lysine bonds created by TGase [Gauche et al, 2009]. There were no signifi cantly differences (p0.05) between treated and untreated yoghurt with RTGase in cohesiveness, springiness, gumminess, chewiness and resilience.…”

Section: Textural Properties Of Yoghurtmentioning

confidence: 99%

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Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

Ibrahim

Glibowski

Nour

et al. 2017

Pol. J. Food Nutr. Sci.

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Rosemary (Rosmarinus offi cinalis L.) transglutaminase (RTGase) was used to cross-link whey protein isolate (WPI) and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortifi ed with 1% WPI powder treated with RTGase at the level of 2.5 and 10 unit/g protein were studied. Chemical, rheological, textural and organoleptic properties of the yoghurt treated with RTGase were better than these of the control yoghurt.

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Section: Textural Properties Of Yoghurtmentioning

confidence: 99%

“…Multiple studies have been carried out for the enzymatic modifi cation of whey protein through a catalyzed reaction of mTGase such as higher fi rmness and resistance of the protein gel [Eissa & Khan, 2006], change of gel point temperature [Truong et al, 2004], and reducing syneresis of acid gels [Gauche et al, 2009]. …”

Section: Introductionmentioning

confidence: 99%

Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

Ibrahim

Glibowski

Nour

et al. 2017

Pol. J. Food Nutr. Sci.

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“…TGase is efficiently used to modify protein properties via the formation of the so-called ε-(γ-glutamyl) lysine bonds (Motoki & Seguro, 1998), which finally results in dramatic changes in protein size, stability, and conformation. 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).…”

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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“…Se pueden modificar las propiedades de las proteínas mediante procesos físicos o químicos, los cuales permiten la alteración de sus propiedades funcionales. El empleo de enzimas es considerado aceptable por los consumidores, ya que ellas tienen una actividad altamente específica y solamente se usan en proceso catalíticos; por esto, las enzimas presentan menor probabilidad de producir compuestos tóxicos y se consideran más "naturales" que los tratamientos químicos (Gauche et al, 2009;Singh, 1991).…”

Section: Introductionunclassified

“…La transglutaminasa pertenece al grupo de enzimas transferasas, cuya característica más relevante es que genera moléculas de gran tamaño a partir de pequeños sustratos proteicos mediante la reacción química de ligazón cruzada. La adición de transglutaminasa contribuye a la prevención de la sinéresis y al incremento del índice de consistencia (Gauche et al, 2009). La enzima transglutaminasa cataliza la reacción de polimerización de proteínas.…”

Section: Introductionunclassified

Aplicación de la Enzima Transglutaminasa en Salmón, Reineta y Pulpo

et al. 2015

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ResumenSe evaluó el uso de la enzima transglutaminasa Activa EB en tres especies chilenas de origen marino: salmón, pulpo y reineta. Se utilizó la enzima con el objeto de obtener productos originales y atractivos, sin alteración de sus características organolépticas. Se reestructuró carne de salmón, pulpo y reineta en tripas; unión de filetes de salmón y de reineta; unión de filetes de salmón con su piel; unión de filetes de reineta con su piel; reparación de filetes con problemas de gaping en salmón y unión de reestructurado de salmón en forma de rollos con su piel. Estos productos se evaluaron sensorialmente. Los resultados demostraron que no existe diferencia entre las características organolépticas conocidas versus las que presentan los nuevos productos elaborados con la enzima, entregando valor agregado a productos considerados industrialmente como de descarte. Se entrega información de aplicación en pulpo y reineta, especies sobre las que no hay reportes en literatura. Palabras clave: enzimas, transglutaminasa, salmón, pulpo, reineta, características organolépticas Application of Transglutaminase Enzyme in Salmon, Reineta and Octopus AbstractThe use of the transglutaminase enzyme Activa EB in three Chilean marine species: salmon, octopus and reineta has been studied. In these species the enzyme has been used with the goal of obtaining original and attractive products, without causing alteration in their organoleptic characteristics. The meat of the salmon, octopus and reineta has been restructured in molded forms; joining of salmon and reineta filets; fixing of the salmon filet with gapping problems and joining of restructured salmon in the form of rolls with its skin. Once the products have been obtained sensory analysis was performed. The results show that there is no difference between the organoleptic characteristics that are known for these species and the characteristics presented by the products elaborated with the enzyme, giving the possibility of adding value to products considered in the industry as waste products. The application of transglutaminase in octopus and reineta has not been previously described in the literature before.

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Physical properties of yoghurt manufactured with milk whey and transglutaminase

Cited by 95 publications

References 12 publications

Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

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

Aplicación de la Enzima Transglutaminasa en Salmón, Reineta y Pulpo

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