Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase

Abstract

The study evaluated panela cheeses made from dairy-plant protein blends, using soybean or peanut protein isolates, supplemented with transglutaminase (TG). Plant proteins were isolated using an alkaline extraction method followed by acid precipitation, and added to the dairy system in order to increase 50% or 100% the protein concentration. The total protein extraction for peanut and soybean isolates was 30.3% and 54.6%, respectively (based on initial protein content of sources), and no impairment of their essential amino acid profile was detected. Cheeses supplemented with TG and soybean showed the highest moisture and crude yield (>67.8% and 20.7%, respectively), whereas protein content was higher in the peanut isolate--added samples without TG (>67.4%). Cheese solids yield (ratio between final and initial solids) was higher for treatments with TG and 100% of plant protein addition (>50.7%). Regarding texture, 4 parameters were measured: hardness, cohesiveness, chewiness, and springiness. All cheeses containing soybean isolates and TG presented the highest chewiness and cohesiveness values, similar to those of the control treatment. Springiness was similar for all treatments, but hardness was higher in cheeses prepared with the peanut protein isolate added with TG. From these results it can be concluded that panela cheeses can be elaborated following a traditional procedure, but with the addition of soybean or peanut protein to the dairy ingredients. Cheeses containing these protein isolates showed higher protein than the milk control cheese and similar textural characteristics.

Functional Effects of Soybean Concentrates Obtained from Sprouted Seeds Enriched in Selenium in Wheat Breadmaking

“…The same defatting procedure was made for the whole soybean flour used as a control, which was then used to obtain protein concentrates according to the pH shifting method reported by Salinas-Valdés et al (2015). Mature soybean (Glycine max) seeds from Mexico were cleaned from all impurities including broken, shrunken, and diseased grains.…”

Effect of transglutaminase on rennet‐induced gelation of skim milk and soymilk mixtures

“…7,8 Transglutaminase (TG, EC2.3.2.13) is a transferase that catalyzes the formation of intermolecular cross-links between Glu and Lys residues in proteins. 9 Previous studies have reported that TG can increase the hydration ability of soy protein, improve the functional properties of soybean glycinin cold-set gel and the matrix structure of tofu. [10][11][12] The introduction of cross-links by TG in cheeses increases moisture content, protein content and yield, and improves their functional properties.…”

“…Transglutaminase (TG, EC2.3.2.13) is a transferase that catalyzes the formation of intermolecular cross‐links between Glu and Lys residues in proteins . Previous studies have reported that TG can increase the hydration ability of soy protein, improve the functional properties of soybean glycinin cold‐set gel and the matrix structure of tofu .…”

“…Previous studies have reported that TG can increase the hydration ability of soy protein, improve the functional properties of soybean glycinin cold‐set gel and the matrix structure of tofu . The introduction of cross‐links by TG in cheeses increases moisture content, protein content and yield, and improves their functional properties . Furthermore, researchers have found that TG affects rennet‐induced coagulation, by inhibiting the primary and secondary stages of gelation and enhancing serum binding of gels …”

“…[10][11][12] The introduction of cross-links by TG in cheeses increases moisture content, protein content and yield, and improves their functional properties. 9,13 Furthermore, researchers have found that TG affects rennet-induced coagulation, by inhibiting the primary and secondary stages of gelation and enhancing serum binding of gels. [14][15][16] However, there is no information on rennet-induced aggregation of cow milk and soymilk mixtures in the presence of TG.…”