Incorporation of microbial transglutaminase into non-fat yogurt production |
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| Affiliation: | 1. Department of Food Engineering, Faculty of Agriculture, Harran University, Sanliurfa, Turkey;2. Department of Dairy Technology, Faculty of Agriculture, Ankara University, Ankara, Turkey;3. Department of Food Engineering, Faculty of Engineering, Inonu University, Malatya, Turkey;1. Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC San Miguel de Tucumán, Tucumán, Argentina;2. Cátedra de Microbiología Superior, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina;3. Cátedra de Metodología de la Investigación Científica, Facultad de Medicina, Universidad Nacional de Tucumán, San Miguel de Tucumán, Argentina;1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing 100048, China;1. College of Food and Bioengineering, He''nan University of Science and Technology, Luoyang, He''nan 471003, China;2. Department of Life Science, Luoyang Normal University, Luolong Road 71, Luoyang 471022, PR China;3. College of Light Industry and Food Engineering, Guangxi University, Nanning 530 004, PR China;1. Ankara University, Faculty of Agriculture, Department of Dairy Technology, Ankara, Turkey;2. Inonu University, Faculty of Engineering, Department of Food Engineering, Malatya, Turkey;3. Abant Izzet Baysal University, Faculty of Engineering and Architecture, Department of Food Engineering, Bolu, Turkey |
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| Abstract: | This study investigated the physical, chemical and sensory characteristics of non-fat yogurts treated with microbial transglutaminase (MTGase) at varying concentrations from 0 to 0.5 g L?1. Also, the effect of enzyme inactivation prior to fermentation on the selected properties of the yogurts was studied. Acid development rate was reduced with increasing MTGase doses. Cross-linking of milk proteins by MTGase had a growth-slowing effect on yogurt starter bacteria, which was more pronounced at higher concentrations. Physical properties of the yogurts were improved by MTGase throughout 21-day storage; on the contrary, the production of acetaldehyde was slowed down by increasing MTGase concentrations during the same period. Principal component analysis (PCA) and hierarchial cluster analysis (HCA) clearly differentiated the samples with added MTGase at lower (?0.3 g L?1) and higher (0.4–0.5 g L?1) concentrations regarding the physical and sensory properties. The physical and sensory properties of non-fat set yogurt could be improved by incorporating MTGase up to a level of 0.3 g L?1. |
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