Effect of Transglutaminase on Physicochemical Properties of Set-style Yogurt |
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Authors: | Z. Oner A.G. Karahan S. Aydemir H. Sanlidere Aloglu |
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Affiliation: | 1. Suleyman Demirel University, Faculty of Agriculture, Department of Food Engineering , Isparta, Turkey zubeyde@ziraat.sdu.edu.tr;3. Suleyman Demirel University, Faculty of Agriculture, Department of Food Engineering , Isparta, Turkey;4. Enka Milk Factory , Konya, Turkey |
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Abstract: | In this study, the effect of some ingredients such as skimmed milk powder, whey, sodium caseinate, calcium caseinate, whey protein concentrate (35, 60 kg/100 kg dry solids), whole milk powder, condensed milk and transglutaminase (TGase) on the properties of set-style yogurt was investigated. These protein and dry matter sources (2%) and TGase (1 U/g milk protein) were added into pasteurized milk and incubated prior to fermentation for 2 h at 40°C. After fermentation, enzyme action was stopped by heating for 1 min at 80°C. The control groups were conducted with addition of these materials into milk without TGase. All of the milk samples were inoculated with yogurt cultures at 45°C, until the pH was dropped to 4.4. Syneresis, gel-strength, acetaldehyde amounts, and the degree of TGase reaction were determined. As a result, yogurt products made from enzyme-treated milk showed increased gel strength and less syneresis. SDS-PAGE results showed that the enzyme TGase produced crosslink formation between different protein fractions of milk. In addition, it was also determined that TGase application caused a decrease in acetaldehyde amounts. |
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Keywords: | Yogurt Transglutaminase Gel strength Syneresis |
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