کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
604546 880315 2011 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt
چکیده انگلیسی

This study was conducted in order to evaluate the effects of transglutaminase (TGase) addition on some properties of set-type yoghurts such as titratable acidity, lactic acid, tyrosine, viscosity, gel firmness, syneresis, aroma compounds, sensory analysis, and micro-structural properties. The enzyme was added to yoghurt-milk at different production steps (after homogenization, after pasteurization and together with starter culture addition) and two different incubation times (10 min and 1 h) were used. Five TGase treated yoghurt samples and control sample were analyzed on 1st, 10th, and 20th days of storage. TGase addition did not cause significant changes on chemical properties of yoghurts. However, enzyme addition after pasteurization increased the gel strength and decreased the syneresis. Results of electron microscope showed that enzyme addition led proteins to be distributed more evenly in gel network due to the formation of cross-links between proteins.

The use of transglutaminase (TGase) enzyme during set-type yoghurt production was studied by comparing of some properties of end products. Gas chromatography (GC) was used for some chemical analysis and scanning electron microscopy (SEM) was used to determine structural changes.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 25, Issue 6, August 2011, Pages 1477–1481
نویسندگان
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