Application of microbial transglutaminase to modify the structure and rheological properties of yogurts.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43928697" target="_blank" >RIV/60461373:22330/23:43928697 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Application of microbial transglutaminase to modify the structure and rheological properties of yogurts.

Popis výsledku v původním jazyce

In order to optimise the texture of yoghurt, in addition to increasing the protein content, modification of milk with microbial transglutaminase (MTG) can also be used during its production. This creates new bonds in the proteins and therefore affects the properties of the coagulum.The effect of the amount used (0.5 and 1 U / g of protein) and the MTG application method (before pasteurisation of the raw material or during inoculation with a starter culture without thermal inactivation of the enzyme) on the properties of both set-style and stirred-style yogurts, depending on protein content (3.4 to 5.0%), was monitored.Although the gel strength of the set yoghurt was not significantly affected by MTG, the apparent viscosity after mixing was 20 to 50% higher when MTG was applied simultaneously with the culture compared to the control product. At the same time, the action of MTG significantly reduced gel syneresis, when the application of 0.5 U / g protein in yoghurt with a protein content of 3.4% suppressed the syneresis below the level of the control product with a protein content of 5%.In the case of stirred yoghurt, the coagulum yield stress increased by 10-60% and 30-190% when MTG was applied before pasteurisation and during fermentation, respectively. Similarly, there was an increase in apparent viscosity by 5-25% and 25-120%, respectively.The effect of MTG also depended on the temperature of the coagulant mixing. The application of MTG during fermentation allowed one to achieve the desired rheological properties of yoghurt without the addition of skimmed milk powder. However, because of the residual activity of the enzyme, further changes in consistency occur during product storage.

Název v anglickém jazyce

Application of microbial transglutaminase to modify the structure and rheological properties of yogurts.

Popis výsledku anglicky

In order to optimise the texture of yoghurt, in addition to increasing the protein content, modification of milk with microbial transglutaminase (MTG) can also be used during its production. This creates new bonds in the proteins and therefore affects the properties of the coagulum.The effect of the amount used (0.5 and 1 U / g of protein) and the MTG application method (before pasteurisation of the raw material or during inoculation with a starter culture without thermal inactivation of the enzyme) on the properties of both set-style and stirred-style yogurts, depending on protein content (3.4 to 5.0%), was monitored.Although the gel strength of the set yoghurt was not significantly affected by MTG, the apparent viscosity after mixing was 20 to 50% higher when MTG was applied simultaneously with the culture compared to the control product. At the same time, the action of MTG significantly reduced gel syneresis, when the application of 0.5 U / g protein in yoghurt with a protein content of 3.4% suppressed the syneresis below the level of the control product with a protein content of 5%.In the case of stirred yoghurt, the coagulum yield stress increased by 10-60% and 30-190% when MTG was applied before pasteurisation and during fermentation, respectively. Similarly, there was an increase in apparent viscosity by 5-25% and 25-120%, respectively.The effect of MTG also depended on the temperature of the coagulant mixing. The application of MTG during fermentation allowed one to achieve the desired rheological properties of yoghurt without the addition of skimmed milk powder. However, because of the residual activity of the enzyme, further changes in consistency occur during product storage.

Druh

O - Ostatní výsledky

CEP obor

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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