Effect of transglutaminase treatment on skimmed yogurt properties

  • Iuliana Aprodu Faculty of Food Science and Engineering, Galaţi
  • Cerasela Emilia Masgras Faculty of Food Science and Engineering, Galaţi
  • Iuliana Banu Faculty of Food Science and Engineering, Galaţi
Keywords: skimmed milk, transglutaminase, yogurt, rheological properties, syneresis

Abstract

The aim of the present study was to evaluate the effect of microbial transglutaminase on the stability and rheological properties of skimmed yogurt. The fermentation was carried out with Streptococus theromophilus and Lactobacillus delbrueckii subsp. Bulgaricus after incubating the milk with various enzyme concentrations ranging from 0 to 0.04%, at different setting
temperatures (30, 40 and 50°C), for 60, 90 and 120 min. The postacidification process and the stability of the yogurt samples were influenced by the degree of polymerization of the milk proteins which depended on the conditions of the milk treated with microbial transglutaminase. The best results in terms of whey separation and rheological properties were obtained when preincubating the milk with 0.04% transglutaminase for 120 min setting  at 40°C. The results indicate that transglutaminase may be successfully used for enhancing the functional properties of yogurt with low fat content.

Published
2012-11-22
How to Cite
Aprodu, Iuliana, Cerasela Emilia Masgras, and Iuliana Banu. 2012. “Effect of Transglutaminase Treatment on Skimmed Yogurt Properties”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 36 (2), 20-30. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3403.
Issue
Vol 36 No 2 (2012)
Section
ORIGINAL ARTICLES

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