The effect of transglutaminase on the properties of milk gels and processed cheese

被引：23

作者：

Fernandes De Sa, Estela Mary ^{[1
]}

Bordignon-Luiz, Marilde T. ^{[1
]}

机构：

[1] CAL CCA UFSC, Dept Ciencia & Tecnol Alimentos, BR-88034001 Florianopolis, SC, Brazil

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2010年 / 63卷 / 02期

关键词：

Transglutaminase; Cross-linking; Rennet coagulation; Milk gel; Processed cheese; ENZYMATIC CROSS-LINKING; FUNCTIONAL-PROPERTIES; SKIM MILK; MICROBIAL TRANSGLUTAMINASE; RHEOLOGICAL PROPERTIES; CASEIN MICELLES; WHEY PROTEINS; MICROSTRUCTURE; COAGULATION; BEHAVIOR;

D O I：

10.1111/j.1471-0307.2010.00568.x

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 investigate the in fluence of transglutaminase (TG) on rennet coagulation properties, and the impact on the properties of processed cheese. The TG was added before, at the same time as, and after the addition of rennet. The parameters moisture, total solids and proteins and physical parameters (syneresis index, wheying-off and rheological behaviour) were measured. The manufacturing of the milk gels treated with transglutaminase after rennet addition was shown to be an effective means of improving the physical properties (reduced synereseis index and increased consistency index) of processed cheese, possible by the occurrence of enzymatic cross-linking.

引用

页码：243 / 251

页数：9

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