Properties of yoghurt treated with microbial transglutaminase and exopolysaccharides

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F23%3AN0000015" target="_blank" >RIV/26722861:_____/23:N0000015 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22310/23:43926092 RIV/60461373:22330/23:43926092
Result on the web
<a href="https://doi.org/10.1016/j.idairyj.2023.105701" target="_blank" >https://doi.org/10.1016/j.idairyj.2023.105701</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.idairyj.2023.105701" target="_blank" >10.1016/j.idairyj.2023.105701</a>

Result language
angličtina
Original language name
Properties of yoghurt treated with microbial transglutaminase and exopolysaccharides
Original language description
The focus of our study was to observe the simultaneous effects of microbial transglutaminase (MTG) treatment and exopolysaccharides (EPS) on the rheological and microstructural properties of a yoghurt. Transglutaminase was applied to milk before fermentation and simultaneously with a yoghurt culture. Yoghurts were fermented in short-term (42 C, 6e8 h) and long-term (30 C, 16e18 h) fermentations with a EPS-producing culture that produces EPS and a non-EPS-producing that does not. Treatment with transglutaminase caused an increase in gel strength and viscosity, especially in the case of simultaneous application of MTG and culture. Furthermore, the presence of EPS enhanced these properties. New threedimensional structures of proteins decreased the size of pores between protein chains, which led to improved water binding properties. Syneresis was further reduced by the presence of EPS. Treatment of yoghurts with MTG decreased the extensive ropiness of EPS yoghurts and contributed to a higher acceptability of the texture.
Czech name
—
Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project
<a href="/en/project/QK1910024" target="_blank" >QK1910024: Utilization of enzyme and probiotics potential of micro-organisms to develop new and improve the quality and durability of existing dairy and bakery products.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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