Influence of protein modification by microbiological transglutaminase on the texture of pasta-filata cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43931341" target="_blank" >RIV/60461373:22330/24:43931341 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Influence of protein modification by microbiological transglutaminase on the texture of pasta-filata cheese

Popis výsledku v původním jazyce

Microbial transglutaminase (MTG) modifies milk proteins to form protein oligomers, which can improve the yield of cheese production and enhance texture stability.The effect of application of MTG to milk (0.5 or 1.0 U / g protein) at the beginning of rennet coagulation on the texture and proteolysis during storage of semihard pasta filata cheese (dry matter 54 % w/w, 45 % fat in dry basis) was assessed.The application of MTG increased milk yield by up to 3%. The evaluation of proteolysis shows its relatively small extent, but after storage, a noticeable increase to more than three times in the case of control production. MTG also did not significantly affect the texture of the cheeses after production but improved their stability during storage. Above all, there was no significant increase in adhesion during storage, as was the case with the control product. There is also less decrease in hardness, stiffness, toughness and chewiness compared to the control production.

Název v anglickém jazyce

Influence of protein modification by microbiological transglutaminase on the texture of pasta-filata cheese

Popis výsledku anglicky

Microbial transglutaminase (MTG) modifies milk proteins to form protein oligomers, which can improve the yield of cheese production and enhance texture stability.The effect of application of MTG to milk (0.5 or 1.0 U / g protein) at the beginning of rennet coagulation on the texture and proteolysis during storage of semihard pasta filata cheese (dry matter 54 % w/w, 45 % fat in dry basis) was assessed.The application of MTG increased milk yield by up to 3%. The evaluation of proteolysis shows its relatively small extent, but after storage, a noticeable increase to more than three times in the case of control production. MTG also did not significantly affect the texture of the cheeses after production but improved their stability during storage. Above all, there was no significant increase in adhesion during storage, as was the case with the control product. There is also less decrease in hardness, stiffness, toughness and chewiness compared to the control production.

Druh

O - Ostatní výsledky

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

2024

Kód důvěrnosti údajů

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