Journal of Food, Agriculture and Environment

Influence of transglutaminase on the physical and chemical properties of acid milk gel and cottage type cheese

Author(s):

Ieva Mazuknaite ¹, Christopher Guyot ², Daiva Leskauskaite ^1*, Ulrich Kulozik ²

Recieved Date: 2013-06-24, Accepted Date: 2013-10-28

Abstract:

In the production of a fresh type traditional Lithuanian cottage type cheese acid gelation, induced by lactic acid producing cultures, without rennet addition is used for casein coagulation. The aim of this study was to investigate the possibility to increase the yield of cottage type cheese and to improve the textural properties of cheese using additional cross linking of milk proteins by transglutaminase. The influence of transglutaminase induced cross-linked milk proteins degree on the acid gel formation, rheological properties of acid gel and its impact on the textural properties and yield of cottage type cheese was evaluated. Milk was incubated with 1-4 U g^-1 protein of transglutaminase for 20, 30 and 60 min at 40°C or 50°C temperature. Acid gel was formed by adding lactic acid bacteria after pre-treatment of milk with enzyme or simultaneously with enzyme. Results demonstrated that degree of cross-linked proteins depends on transglutaminase amount, incubation time and temperature. The increase of enzyme amount expanded degree of proteins polymerization from 9.37% at 1 U g^-1 protein of transglutaminase to 19.83% at 4 U g^-1 protein of transglutaminase after 20 min incubation period at 40°C temperature or from 18.51% at 1 U g^-1 protein of transglutaminase to 36.75% at 4 U g^-1 protein of transglutaminase after 60 min incubation time at 50°C temperature. Fermentation process was slowed down by cross-linking of proteins at transglutaminase content (2 and 4 U g^-1 protein) fermentation time increased up to 369 min while the pH at which gel formation started remained at the same level. However, that caused higher gel firmness and incorporation of whey into gel, therefore the increase in cottage cheese yield produced from this gel was observed. The highest cheese yield was obtained in the sample produced from acid gel pre-treated with 3.6 U g^-1 protein transglutaminase at 40°C for 60 min. The excessive protein cross-linking led to the deterioration of textural properties of the cottage type cheese.

Keywords:

Cottage type cheese, acid milk gel, transglutaminase, cross-linking, rheological properties, yield

---

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 119-124

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :