Premium
The effect of transglutaminase on some physicochemical and sensory properties of the T urkish drinking yoghurt A yran
Author(s) -
Şanli Tuba,
Sezgin Emel,
Şenel Ebru,
Benli Mehlika
Publication year - 2013
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12045
Subject(s) - tissue transglutaminase , chemistry , food science , control sample , starter , pasteurization , dairy industry , incubation , enzyme , whole milk , biochemistry
This article presents research on the effect of microbial transglutaminase on the properties of T urkish drinking yoghurt Ayran. Transglutaminase ( TG ase) enzyme was added to Ayran milk at different production steps, after pasteurisation and together with starter culture addition, and two different incubation times (10 min and 1 h) were used. Three TG ase‐treated Ayran samples and control sample were analysed on 1st, 10th and 20th days of storage. TG ase addition did not cause significant changes on chemical properties of A yran ( P > 0.05). However, physical properties of A yran were improved by TG ase throughout the storage period. Compared to the untreated control sample, pretreatment of milk with enzyme increased the viscosity dramatically ( P < 0.05) and prevented serum separation. Scanning electron microscopic studies revealed that transglutaminase treatment of milk led to more regular distribution of proteins in A yran gel and decreased gel permeability. TG ase treatment did not show any unfavourable effect on the sensory properties of the final product.