The influence of transglutaminase treatment on functional properties of set yoghurt

International Journal of Dairy Technology

Volumn 63, Issue 1, 2010, Pages 86-97

  YÜksel, Zerrin ^a   Erdem, Yaşar K ^b  

^a Department of Food Technology   (Canada)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Cross linking; Milk proteins; Proteolysis; Texture; Transglutaminase; Yoghurt

Indexed keywords

EID: 75149149539     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00539.x     Document Type: Article

References (14)

1. Anema S G, Lauber S, Lee K S, Henle T Klostermeyer H (2005) Rheological properties of acid gels prepared from pressure-and transglutaminase-treated skim milk. Food Hydrocolloids 19 879 887.
2. Bourne M C (1978) Texture Profile Analysts. Food Technology 37 62 66.
3. Faegermand M, Murray B S, Dickinson E Quvist K B (1999) Transglutaminase: effect on instrumental and sensory texture of set style yoghurt. Milcwissenschaft 54 563 566.
4. IDF 1997) Dairy Starter Cultures of Lactic Acid Bacteria. IDF-149A International Standards 7. Brussels, Belgium: International Dairy Federation.
5. Kuraishi C, Yamazaki K Susa Y (2001) Transglutaminase: its utilization in the food industry. Food Reviews International 17 221 246.
6. Lee K D Warthesen J J (1996) Mobile phase in reverse-phase HPLC for the determination of bitter peptides in cheese. Journal of Food Science 61 291 294.
7. Lorenzen P C, Neve H, Mauther A Schlimme E (2002) Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt. International Journal of Dairy Technology 55 152 157.
8. Motoki M Seguro K (1998) Transglutaminase and its use for food processing. Trends in Food Science and Technology 9 204 210.
9. +2-independent transglutaminase derived from microorganisms. Agricultural and Biological Chemistry 53 2619 2623.
10. Sakamoto H, Kumazawa Y Motoki M (1994) Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions. Journal of Food Science 59 866 871.
11. Schorsch C, Carrie H Norton I T (2000) Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation. International Dairy Journal 10 529 539.
12. Sodini I, Montella J Tong P S (2005) Physical properties of yoghurt fortified with various commercial whey protein concentrates. Journal of the Science of Food and Agriculture 85 853 859.
13. Tamime A Y Robinson R K (1999) Yoghurt Science and Technology, pp 587. Cambridge: Woodheed Publishing Limited.
14. Walstra P, Geurts T J, Noomen A, Jellema A Van Boekel M A J S (1999) Dairy Technology, pp 727. New York: Marcel Dekker Inc.