The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran

Autor:	Ebru Şenel, Emel Sezgin, Tuba Şanli, Mehlika Benli
Rok vydání:	2013
Předmět:	integumentary system biology Tissue transglutaminase Chemistry Process Chemistry and Technology Pasteurization Bioengineering law.invention Starter Regular distribution law Untreated control biology.protein Food science Drinking yoghurt Incubation Microbial transglutaminase Food Science
Zdroj:	International Journal of Dairy Technology. 66:410-416
ISSN:	1364-727X
Popis:	This article presents research on the effect of microbial transglutaminase on the properties of Turkish drinking yoghurt Ayran. Transglutaminase (TGase) 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 TGase-treated Ayran samples and control sample were analysed on 1st, 10th and 20th days of storage. TGase addition did not cause significant changes on chemical properties of Ayran (P > 0.05). However, physical properties of Ayran were improved by TGase throughout the storage period. Compared to the untreated control sample, pretreatment of milk with enzyme increased the viscosity dramatically (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9f6a75df8e664b54756e645e279e0e13 https://doi.org/10.1111/1471-0307.12045 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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