Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream

Autor:	Ahmet Küçükçetin, Tuğba Özaktaş, Aysun Türkanoğlu‐Özçelik, Merve Al, Fatma Ersöz
Rok vydání:	2020
Předmět:	Chemistry Process Chemistry and Technology Ice cream digestive oral and skin physiology food and beverages Bioengineering Food science skin and connective tissue diseases human activities Microbial transglutaminase Food Science
Zdroj:	International Journal of Dairy Technology. 73:578-584
ISSN:	1471-0307 1364-727X
DOI:	10.1111/1471-0307.12707
Popis:	In this study, the effect of recombinant microbial transglutaminase enzyme on the physicochemical properties of ice cream produced by two different methods was investigated. For this purpose, different enzyme units (2, 4 and 6 U/g milk protein) were applied to both ice cream mixture and milk. While with the first method, a 10% increase in the overrun value of ice cream samples was observed, a 7% increase was obtained by the second method. All ice cream samples exhibited pseudoplastic behaviour. This study indicated that transglutaminase concentration is an important factor in terms of improving the physicochemical properties of ice cream.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08aefe83c83387424038afb95b355eac https://doi.org/10.1111/1471-0307.12707 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
Nepřihlášeným uživatelům se plný text nezobrazuje	K zobrazení výsledku je třeba se přihlásit.