Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

被引：4
作者：
Hebishy, Essam [1 ]
Nagarajah, Jevan [2 ]
Thompson, Luke S. [1 ,3 ]
Shennan, Sarah [1 ]
Best, Lauren [1 ,4 ]
Ajayi, Oluseyi Moses [1 ]
Iheozor-Ejiofor, Pamela [1 ]
Tucker, Nick [5 ]
Onarinde, Bukola A. [1 ]
机构：
[1] Univ Lincoln, Coll Sci, Ctr Excellence Agrifood Technol, Natl Ctr Food Mfg, Holbeach PE12 7FJ, Spalding, England
[2] Better Dairy Ltd, 62a Pyrland Rd, London N5 2JD, England
[3] 1 1 Diet Cambridge Weight Plan, Corby NN17 5LU, Northants, England
[4] 0Mega Ingredients Ltd, Orion Ave, Ipswich IP6 0LW, Suffolk, England
[5] Univ Lincoln, Sch Engn, Lincoln LN6 7TS, England
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2022年 / 75卷 / 01期
基金：
英国科研创新办公室;
关键词：
Mozzarella cheese; Casein; Characterisation; Dairy biochemistry; Dairy technology; Enzymology; CROSS-LINKING; WHEY-PROTEIN; RENNET; TEXTURE; CASEIN; YIELD;
D O I：
10.1111/1471-0307.12831
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to evaluate the impact of microbial transglutaminase (TGase) at different concentrations (0, 2.5 and 7.5 units/g (U/g) protein) using different cooking times (15, 20 and 25 min at 85 degrees C) on Mozzarella cheese analogue (MCA) properties. Results have shown that protein cross-linking activity of TGase can improve the colour, texture, microstructure and meltability of the cheese when used at a concentration of 2.5 U/g protein and 20-min cooking time. TGase concentration, cooking time and the combination of these factors significantly (P < 0.05) affected the colour (L*, a* and b*) and texture properties (hardness, adhesiveness, springiness, gumminess, resilience and cohesion) but had no significant (P > 0.05) effect on pH.
引用
收藏
页码：201 / 213
页数：13
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