Properties of yoghurt treated with microbial transglutaminase and exopolysaccharides

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22310/23:43926092 RIV/60461373:22330/23:43926092

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Properties of yoghurt treated with microbial transglutaminase and exopolysaccharides

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Properties of yoghurt treated with microbial transglutaminase and exopolysaccharides

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

<a href="/cs/project/QK1910024" target="_blank" >QK1910024: Využití enzymatického a probiotického potenciálu mikroorganismů k vývoji nových a zvýšení kvality a trvanlivosti stávajících mléčných a pekárenských výrobků.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Dairy Journal

ISSN

0958-6946

e-ISSN

1879-0143

Svazek periodika

144

Číslo periodika v rámci svazku

September 2023

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

14

Strana od-do

105701

Kód UT WoS článku

001015220400001

EID výsledku v databázi Scopus

2-s2.0-85160519593