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Effects of high hydrostatic pressure and microbial transglutaminase treatment on structure and gelation properties of sweet potato protein. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108436] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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García‐Gómez B, Romero‐Rodríguez Á, Vázquez‐Odériz L, Muñoz‐Ferreiro N, Vázquez M. Effect of storage time on sensory and instrumental properties of skim‐milk yoghurt obtained with microbial transglutaminase. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12648] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Belén García‐Gómez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
| | - Ángeles Romero‐Rodríguez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
| | - Lourdes Vázquez‐Odériz
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
| | - Nieves Muñoz‐Ferreiro
- Department of Statistics, Mathematical Analysis and Optimization University of Santiago de Compostela 27002Lugo Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
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García-Gómez B, Vázquez-Odériz ML, Muñoz-Ferreiro N, Romero-Rodríguez MÁ, Vázquez M. Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108279] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Rezazadeh-Bari M, Najafi-Darmian Y, Alizadeh M, Amiri S. Numerical optimization of probiotic Ayran production based on whey containing transglutaminase and Aloe vera gel. Journal of Food Science and Technology 2019; 56:3502-3512. [PMID: 31274918 DOI: 10.1007/s13197-019-03841-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/16/2019] [Accepted: 05/20/2019] [Indexed: 01/09/2023]
Abstract
The purpose of this study was to optimize the functional properties of probiotic Ayran. Two-level fractional factorial design with four center points was used to investigate the effect of five independent variables including, reconstructed whey protein (70-90% of milk), salt (0.5-1 g/100 g), Aloe vera gel (0-30 g/100 g), transglutaminase enzyme (0-14 unit/100 g) and storage time (1-21 days). The viability of Lactobacillus acidophilus La-5 and other physicochemical properties such as pH, acidity, viscosity, sedimentation, and color were modeled and then optimized using desirability function method. Results showed that reconstructed whey protein and Aloe vera gel significantly affected the viability of L. acidophilus La-5 and other physicochemical properties (p < 0.05). The viability of L. acidophilus La-5 and viscosity decreased by increasing of whey protein percentage from 70 to 90. Maximum L. acidophilus La-5 count was observed in samples with a minimum level of whey protein and maximum level of Aloe vera gel. Milk replacement with whey protein up to 90% caused to decrease acidity and viscosity significantly but sedimentation increased (p < 0.05). Optimum condition for production of functional Ayran determined as follow: Aloe vera gel concentration: 25.7%, reconstructed whey protein: 70%, salt: 0.58% and transglutaminase enzyme: 5 unit/100 mL.
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Affiliation(s)
- Mahmoud Rezazadeh-Bari
- 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Younes Najafi-Darmian
- 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mohammad Alizadeh
- 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Saber Amiri
- 2Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
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Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk. Food Res Int 2018; 108:423-429. [DOI: 10.1016/j.foodres.2018.03.040] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 03/11/2018] [Accepted: 03/12/2018] [Indexed: 02/07/2023]
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Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications. SEPARATIONS 2018. [DOI: 10.3390/separations5010014] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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Abstract
Consumers' expectations from a dairy product have changed dramatically during the last two decades. People are now more eager to purchase more nutritious dairy foods with improved sensory characteristics. Dairy industry has made many efforts to meet such expectations and numerious production strategies and alternatives have been developed over the years including non-thermal processing, membrane applications, enzymatic modifications of milk components, and so on. Among these novel approaches, transglutaminase (TG)-mediated modifications of milk proteins have become fairly popular and such modifications in dairy proteins offer many advantages to the dairy industry. Since late 1980s, a great number of researches have been done on TG applications in milk and dairy products. Especially, milk proteins-based edible films and gels from milk treated with TG have found many application fields at industrial level. This chapter reviews the characteristics of microbial-origin TG as well as its mode of action and recent developments in TG applications in dairy technology.
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Wang H, Wang C, Wang M, Guo M. Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01. J Food Sci 2017; 82:2650-2658. [DOI: 10.1111/1750-3841.13935] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2017] [Revised: 08/29/2017] [Accepted: 08/31/2017] [Indexed: 01/31/2023]
Affiliation(s)
- Hao Wang
- Dept. of Food Science, College of Food Science and Engineering; Jilin Univ.; Changchun Jilin 130062 China
| | - Cuina Wang
- Dept. of Food Science, College of Food Science and Engineering; Jilin Univ.; Changchun Jilin 130062 China
| | - Mu Wang
- Dept. of Food Science, College of Food Science and Engineering; Jilin Univ.; Changchun Jilin 130062 China
| | - Mingruo Guo
- Dept. of Food Science, College of Food Science and Engineering; Jilin Univ.; Changchun Jilin 130062 China
- Dept. of Nutrition and Food Sciences, College of Agriculture and Life Sciences; Univ. of Vermont; Burlington Vt. 05405 U.S.A
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Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase. Journal of Food Science and Technology 2017; 54:1616-1627. [PMID: 28559621 DOI: 10.1007/s13197-017-2593-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/13/2017] [Accepted: 03/16/2017] [Indexed: 10/19/2022]
Abstract
Camel milk produces watery texture when it is processed to yogurt. Despite the extensive studies on microbial transglutaminase (MTGase) in dairy research, the effect of this enzyme on the properties of yogurt made from camel milk has not been studied. This study aims to investigate the impact of MTGase with and without bovine skimmed milk powder (SMP), whey protein concentrate (WPC),or β-lactoglobulin (β-lg) on physico-chemical, rheological, microstructural, and sensory properties of camel-milk yogurt during 15 days of storage period. MTGase treatment markedly reduced the fermentation time of unfortified and SMP-fortified camel milk. The fortification of camel milk without MTGase failed to give set-type yogurt. The treatment of unfortified milk with MTGase enormously improved the viscosity and the body of yogurt samples. Fortification of MTGase-treated milk impacted positively on the viscosity, the water holding capacity, and the density of the protein matrix in the gel microstructure, which were influenced by the type of dairy ingredients. All MTGase-treated yogurts differed from each other in hardness and adhesiveness values. Electrophoresis results showed that the susceptibility of the individual milk proteins to MTGase varied, and there were differences among the treatments toward the enzyme. SMP-fortified yogurt was the most accepted product. Generally, the addition of MTGase preparation at a concentration of 0.4%, simultaneously with starter culture, to fortified camel milk was considered an effective tool to solve the challenges of producing set-type yogurt from this milk.
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Domagała J, Najgebauer-Lejko D, Wieteska-Śliwa I, Sady M, Wszołek M, Bonczar G, Filipczak-Fiutak M. Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3500-3507. [PMID: 26585165 DOI: 10.1002/jsfa.7534] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Revised: 10/22/2015] [Accepted: 11/17/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Transglutaminase (TGase) modifies milk proteins by cross-linking of caseins, with increased cheese yield being the main technological benefit. In the present work the influence of TGase addition in different concentrations (0, 1, 2 and 3 U g(-1) protein in the system) and under different incubation conditions (0 h, 40 °C/2 h, 25 °C/4 h and 5 °C/16 h) on the rennet coagulation time (RCT) and the comprehensive rennet gel properties were investigated. RESULTS Modification of milk proteins by TGase in a concentration-dependent manner caused longer RCT and lower gel firmness. The highest TGase concentration and incubation at 40 °C for 2 h resulted in the longest RCT and the lowest gel firmness. Rennet gels obtained from TGase modified milk were characterised by significantly lower values of texture parameters, lower syneresis and were composed of smaller casein micelles, thinner chains and smaller clusters than those obtained from the control milk. The content of whey proteins in the gel from modified milk was higher and the content of individual casein fractions in the milk samples and rennet gels decreased upon TGase modification. CONCLUSION Rennet cheese with modified textural and nutritional properties and improved yield can be obtained upon TGase modification but simultaneous addition of rennet and TGase is recommended. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Jacek Domagała
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Dorota Najgebauer-Lejko
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Ilona Wieteska-Śliwa
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Marek Sady
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Monika Wszołek
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Genowefa Bonczar
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Magda Filipczak-Fiutak
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
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Miocinovic J, Miloradovic Z, Josipovic M, Nedeljkovic A, Radovanovic M, Pudja P. Rheological and textural properties of goat and cow milk set type yoghurts. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.11.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Characterizing Length Scales that Determine the Mechanical Behavior of gels from Crosslinked Casein Micelles. FOOD BIOPHYS 2015. [DOI: 10.1007/s11483-015-9399-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat’s milk. Food Chem 2014; 165:167-74. [DOI: 10.1016/j.foodchem.2014.05.081] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2014] [Revised: 04/06/2014] [Accepted: 05/15/2014] [Indexed: 11/19/2022]
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Domagała J, Wszołek M, Tamime A, Kupiec-Teahan B. The effect of transglutaminase concentration on the texture, syneresis and microstructure of set-type goat's milk yoghurt during the storage period. Small Rumin Res 2013. [DOI: 10.1016/j.smallrumres.2012.12.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goats and cows milk. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0092-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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