Enzymatic modification through microbial transglutaminase enhances the viscosity of stirred yogurt

Journal of Texture Studies

Volumn 38, Issue 2, 2007, Pages 179-198

  Jaros, Doris ^a   Heidig, Cora ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Enzymatic cross linking; Stirred yogurt; Transglutaminase; Viscosity

Indexed keywords

EID: 34247386233     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2007.00093.x     Document Type: Article

References (52)

1. AFONSO, I.M. and MAIA, J.M. 1999. Rheological monitoring of structure evolution and development in stirred yogurt. J. Food Eng. 42, 183-190.
2. AFONSO, I.M., HES, L., MAIA, J.M. and MELO, L.F. 2003. Heat transfer and rheology of stirred yoghurt during cooling in plate heat exchangers. J. Food Eng. 57, 179-187.
3. AICHINGER, P.A., MICHEL, M., SERVAIS, C., DILLMAN, M.-L., ROUVET, M., D'AMICO, N., ZINK, R., KLOSTERMEYER, H. and HORNE, D.S. 2003. Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: Structure, viscoelasticity and syneresis of gels. Colloids Surf. B: Biointerfaces 31, 243-255.
4. BARNES, H.A. 1999. The yield stress - a review or 'navra pei' - everything flows. J. Non-Newton. Fluid Mech. 81, 133-178.
5. BASAK, S. and RAMASWAMY, H.S. 1994. Simultaneous evaluation of shear rate and time dependency of stirred yogurt rheology as influenced by added pectin and strawberry concentrate. J. Food Eng. 21, 385-393.
6. BENEZECH, T. and MAINGONNAT, J.F. 1993. Flow properties of stirred yogurt: Structural parameter approach in describing time-dependency. J. Texture Studies 24, 455-473.
7. DE JONG, G.A.H. and KOPPELMAN, S.J. 2002. Transglutaminase catalyzed reactions: Impact on food applications. J. Food Sci. 67, 2798-2806.
8. DICKINSON, E. and YAMAMOTO, Y. 1996. Rheology of milk protein gels and protein-stabilized emulsion gels cross-linked with transglutaminase. J. Agric. Food Chem. 44, 1371-1377.
9. DOLEYRES, Y., SCHAUB, L. and LACROIX, C. 2005. Comparison of the functionality of exopolysaccharides produced in situ or added as bioingredients on yogurt properties. J. Dairy Sci. 88, 4146-4156.
10. DUGGAN, E. and WAGHORNE, E. 2003. Long-term evaluation of production protocols for stirred yogurts produced using two different cultures. Milchwissenschaft 58, 52-55.
11. EISSA, A.S. and KHAN, S.A. 2005. Acid-induced gelation of enzymatically modified, preheated whey proteins. J. Agric. Food Chem. 53, 5010-5017.
12. FAERGEMAND, M. and QVIST, K.B. 1997. Transglutaminase: Effect on Theological properties, microstructure and permeability of set style acid skim milk gels. Food Hydrocolloids 11, 287-292.
13. FAERGEMAND, M., OTTE, J. and QVIST, K.B. 1998. Emulsifying properties of milk proteins cross-linked with microbial transglutaminase. Int. Dairy J. 8, 715-723.
14. FAERGEMAND, M., SÖRENSEN, M.V., JÖRGENSEN, U., BUDOLFSEN, G. and QVIST, K.B. 1999. Transglutaminase: Effect on instrumental and sensory texture of set-style yoghurt. Milchwissenschaft 54, 563-566.
15. FARNSWORTH, J.P., LI, J., HENDRICKS, G.M. and QUO, M.R. 2006. Effects of transglutaminase treatment on functional properties and prebiotic culture survivability of goat milk yogurt. Small Rumin. Res. (in press). Small Rumin. Res. 65, 113-121.
16. FOLK, J.E. and COLE, P.W. 1966. Mechanism of action of guinea pig liver transglutaminase. I. Purification and properties of the enzyme: Identification of a functional cysteine essential for activity. J. Biol. Chem. 23, 5519-5525.
17. FOLKENBERG, D.M., DEJMEK, P., SKRIVER, A., GULDAGER, H.S. and IPSEN, R. 2006. Sensory and rheological screening of exopolysaccharide producing strains of bacterial cultures. Int. Dairy J. 16, 111-118.
18. HAQUE, A., RICHARDSON, R.K. and MORRIS, E.R. 2001. Effect of fermentation temperature on the rheology of set and stirred yogurt. Food Hydrocolloids 75, 593-602.
19. HARWALKAR, V.R. and KALAB, M. 1983. Susceptibility of yoghurt to syneresis. Comparison of centrifugation and drainage methods. Milchwissenschaft 38, 517-522.
20. HASSAN, A.N., IPSEN, R., JANZEN, T. and QVIST, K.B. 2003. Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides. J. Dairy Sci. 86, 1632-1638.
21. HORNE, D.S. 1999. Formation and structure of acidified milk gels. Int. Dairy J. 9, 261-268.
22. IMM, J.Y., LIAN, P. and LEE, C.M. 2000. Gelation and water binding properties of transglutaminase-treated skim milk powder. J. Food Sci. 65, 200-204.
23. JAROS, D. and ROHM, H. 2003. The rheology and textural properties of yoghurt. In Texture in Food. Volume I: Semi-solid Foods, (B.M. McKenna, ed.) pp. 321-349, Woodhead Publishing, Cambridge, U.K.
24. JAROS, D., HAQUE, A., KNEIFEL, W. and ROHM, H. 2002. Influence of starter culture on the relationship between dry matter content and physical properties of stirred yogurt. Milchwissenschaft 57, 447-450.
25. JAROS, D., PARTSCHEFELD, C., HENLE, T. and ROHM, H. 2006a. Transglutaminase in dairy products: Chemistry, physics, applications. J. Texture Studies 37, 113-155.
26. JAROS, D., PÄTZOLD, J., SCHWARZENBOLZ, U. and ROHM, H. 2006b. Small and large deformation rheology of acid gels from transglutaminase treated milk. Food Biophys. 1, 124-132.
27. KAHN, D. and COHEN, 1.1981. Factor XIIIa-catalyzed coupling of structural proteins. Biochim. Biophys. Acta 668, 490-494.
28. KNEIFEL, W., ULBERTH, F., ERHARD, F. and JAROS, D. 1992. Aroma profiles and sensory properties of yogurt and yogurt-related products. I. Screening of commercially available starter cultures. Milchwissenschaft 47, 362-365.
29. KNUDSEN, J.C., KARLSSON, A.O., IPSEN, R. and SKIBSTED, L.H. 2006. Rheology of stirred acidified skim milk gels with different particle interactions. Colloids Surf., A: Physicochem. Eng. Aspects 274, 56-61.
30. KRULIS, M. and ROHM, H. 2004. Adaption of a vane tool for the viscosity determination of flavoured yogurt. Eur. Food Res. Technol. 218, 598-601.
31. KURAISHI, C., YAMAZAKI, K. and SUSA, Y. 2001. Transglutaminase: Its utilization in the food industry. Food Rev. Int. 17, 221-246.
32. LARSON, R.G. 1999. The Structure and Rheology of Complex Fluids. Oxford University Press, Oxford, U.K.
33. LAUBER, S., HENLE, T. and KLOSTERMEYER, H. 2000. Relationship between the cross-linking of caseins by transglutaminase and the gel strength of yoghurt. Eur. Food Res. Technol. 210, 305-309.
34. LORENZEN, P.C., MAUTNER, A. and SCHLIMME, E. 1999. Auswirkung der enzymatischen Quervernetzung von Milchproteinen auf die resultierenden Eigenschaften von Joghurterzeugnissen. Kieler Milchw. Forsch. 57, 89-97.
35. LORENZEN, P.C., NEVE, H., MAUTNER, A. and SCHLIMME, E. 2002. Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yogurt. Int. J. Dairy Technol. 55, 152-157.
36. LORENZEN, P.C., SCHRADER, K., EINHOFF, K. and ROHENKOHL, H. 2005. Einfluss der enzymatischen Quervernetzung von Milcheiweiß auf die Eigenschaften gerzyxsevenninexyzhrter Joghurt- und Dickmilcherzeugnisse. Kieler Milchw. Forsch. 57, 97-115.
37. MOUNSEY, J.S., O'KENNEDY, B.T. and KELLY, P.M. 2005. Influence of transglutaminase treatment on properties of micellar casein and products made therefrom. Lait 85, 1-13.
38. 2+- independent transglutaminase derived from microorganisms. Agric. Biol. Chem. 53, 2619-2623.
39. 2+- independent microbial transglutaminase. Biosci. Biotechnol. Biochem. 60, 131-133.
40. 2+- independent microbial transglutaminase with gelatin. Food Hydrocolloids 11, 347-349.
41. O'DONNELL, H.J. and BUTLER, F. 2002. Time-dependent viscosity of stirred yogurt. Part I: Couette flow. J. Food Eng. 57, 249-254.
42. O'SULLIVAN, M.M., KELLY, A.L. and FOX, P.F. 2002. Influence of transglutaminase treatment on some physico-chemical properties of milk. J. Dairy Res. 69, 433-442.
43. RAMASWAMY, H.S. and BASAK, S. 1991. Time dependent stress decay rheology of stirred yogurt. Int. Dairy J. 7, 17-31.
44. ROHM, H. 1992. Viscosity determination of yogurt. Food Sci. Technol. 25, 297-301.
45. ROHM, H. and KOVAC, A. 1995. Effect of starter cultures on small deformation rheology of stirred yogurt. Lebensm.-Wiss. Technol. 28, 319-322.
46. SACHS, L. 2002. Angewandte Statistik. Springer, Berlin, Germany.
47. SCHEY, A. 2003. Texture improvement of fermented dairy products by enzymatic cross-linking with transglutaminase. In Fermented Milk, Proceedings of the International Dairy Federation Seminar on Aroma & Texture of Fermented Milk held in Kolding, Denmark, June 2002; pp. 371-375, International Dairy Federation, Brussels, Belgium.
48. VAN MARLE, M.E., DE KRUIF, C.G. and MELLEMA, J. 1999. Steadyshear viscosity of stirred yogurts with varying ropiness. J. Rheol. 43, 1643-1662.
49. VAN VLIET, T., LAKEMOND, C.M.M. and VISSCHERS, R.W. 2004. Rheology and structure of milk protein gels. Curr. Opin. Colloid In. Sci. 9, 298-304.
50. VASBINDER, A.J., ROLLEMA, H.S., BOT, A. and DE KRUIF, C.G. 2003. Gelation mechanism of milk as influenced by temperature and pH; studied by the use of transglutaminase cross-linked casein micelles. J. Dairy Res. 86, 1556-1563.
51. WHORLOW, R.W. 1992. Rheological Techniques. Ellis Horwood, Chichester, U.K.
52. WISSBRUN, K.F. 1998. Transient rheometry. In Rheological Measurement, (A.A. Collyer and D.W. Clegg, eds.) pp. 392-416, Chapman & Hall, London, U.K.