Utjecaj dodatka mikrobne transglutaminaze na teksturalna svojstva jogurta
| Autor: | Lívia Darnay, Ágota Koncz, Éva Gelencsér, Klára Pásztor-Huszár, László Friedrich |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka Volume 66 Issue 3 |
| ISSN: | 1846-4025 0026-704X |
| Popis: | Our aim was to determine how 0.5-2 U/g non-inactivated mTG affects the pH development and apparent viscosity during fermentation. Furthermore we wished to examine how the enzyme addition could change protein structure, gel strength and sensory characteristics by healthy low-fat set-type yoghurt product. Therefore commercial mTG enzyme preparation was added in different concentrations (0.5-2.0 U/g, in 0.5 U/g steps) to 1.5 % bovine milk simultaneously with DVS starter culture. Our study revealed that enzyme dosage (0.5-2 U/g protein) had no impact on pH development and apparent viscosity during fermentation when manufacturing low-fat (1.5 %) set-type yoghurt. The addition of mTG contributed to 38 % more whey retention with incorporation of β-casein, and caused 44 % higher gel strength up to a level of 1 U/g protein. Cilj ovog rada bio je utvrditi utjecaj dodatka 0,5-2 U/g mikrobne transglutaminaze (mTG) na pH i viskozitet jogurta tijekom fermentacije, te promjenu strukture proteina, čvrstoću gruša i senzorska svojstva malomasnog jogurta s dodatkom voća. Komercijalna mTG je dodana u nekoliko koncentracija (0,5-2,0 U/g) u mlijeko (1.5 % mliječne masti) zajedno sa DVS kulturom. Istraživanjem je utvrđeno kako dodatak enzima nije imao utjecaj na razvoj pH i viskozitet jogurta tijekom fermentacije, ali je dodatak mTG utjecao na zadržavanje sirutke (do 38 %), dok je čvrstoća gruša bila veća za 44 %. |
| Databáze: | OpenAIRE |
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