Influence of transglutaminase on the physical and chemical properties of acid milk gel and cottage type cheese

Journal of Food, Agriculture and Environment

Volumn 11, Issue 3-4, 2013, Pages 119-124

  Mazuknaite, Ieva ^a   Guyot, Christopher ^b   Leskauskaite, Daiva ^a   Kulozik, Ulrich ^b  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Acid milk gel; Cottage type cheese; Cross linking; Rheological properties; Transglutaminase; Yield

Indexed keywords

MILK PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ARTICLE; CHEESE; CHEMICAL ANALYSIS; CROSS LINKING; FERMENTATION; FLOW KINETICS; FOOD PROCESSING; FOOD TEXTURE; GEL PERMEATION CHROMATOGRAPHY; INCUBATION TIME; LACTIC ACID BACTERIUM; PH; PHYSICAL CHEMISTRY; PROTEIN CONTENT; PROTEIN POLYMERIZATION; TEMPERATURE;

EID: 84886238404     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

References (37)

1. Anema, S. G., Lauber, S., Kim Lee, S., Henle, T. and Klostermeyer, H. 2005. Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk. Food Hydrocoll. 19:879-887.
2. Anema, S. G. 2010. Effect of pH at pressure treatment on the acid gelation of skim milk. Innovative Food Science & Emerging Technologies 11:265-273.
3. Bönisch, M. P., Lauber, S. and Kulozik, U. 2004. Effect of ultra high temperature treatment on the enzymatic crosslinking of micellar casein and sodium caseinate by transglutaminase. J. Food Sci. 69:398-404.
4. Bönisch, M. P., Huss, M., Lauber, S. and Kulozik, U. 2007. Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation. Food Hydrocoll. 21:585-595.
5. Bönisch, M. P., Huss, M., Weitl, K. and Kulozik, U. 2007. Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties. Int. Dairy J. 17:1360-1371.
6. Bönisch, M. P., Heidebach, T. C. and Kulozik, U. 2008. Influence of transglutaminase protein cross-linking on the rennet coagulation of casein. Food Hydrocoll. 22:288-297.
7. Chambi, H. and Grosso, C. 2006. Edible films produced with gelatin and casein cross-linked with transglutaminase. Food Res. Int. 39:458-466.
8. Cozzolino, A., Di Piero, P., Mariniello, L., Sorrentino, A., Masi, P. and Porta, R. 2003. Incorporation of whey protiens into cheese curd by using transglutaminase. Biotechnol. Appl. Bioc. 38:289-295.
9. Dannenberg, F. and Kessler, H. G. 1988. Reaction kinetics of the denaturation of whey proteins in milk. J. Food Sci. 53:258-263.
10. Di Pierro, P., Mariniello, L., Sorrentino, A., Giosafatto, C. V. L., Chianese, L. and Porta, R. 2010. Transglutaminase-induced chemical and rheological properties of cheese. Food Biotech. 24:107-120.
11. Faergemand, M. and Qvist, K. B. 1997. Transglutaminase: Effect on rheological properties, microstructure and permeability of set style acid skim milkgel. Food Hydrocoll. 11:287-292.
12. Faergemand, M., Sorensen, M. V., Jorgensen, U., Budolfsen, G. and Qvist, K. B. 1999. Transglutaminase: effect on instrumental and sensory texture of set style yoghurt. Milchwissenschaft 54:563-566.
13. Fertsch, B., Müller, M. and Hinrichs, J. 2003. Firmness of pressure-induced casein and whey protein gels modulated by holding time and rate of pressure release. Innovative Food Science and Emerging Technologies 4:143-150.
14. Guyot, Ch. and Kulozik, U. 2011. Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt. Int. Dairy J. 21:628-635.
15. Henle, T., Schwarzenbolz, U. and Klostermeyer, H. 1996. Irreversible crosslinking of casein during storage of UHT-treated skim milk. International Dairy Federation, Special Issue No. 9602:290-298.
16. Hinz, K., Huppertz, T., Kulozik, U. and Kelly, A. L. 2007. Influence of enzymatic cross-linking on milk fat globules and emulsifying properties of milk proteins. Int. Dairy J. 17:289-293.
17. Jacob, M., Nöbel, S., Jaros, D. and Rohm, H. 2011. Physical properties of acid milk gels: Acidification rate significantly interacts with cross-linking and heat treatment of milk. Food Hydrocoll. 25:928-934.
18. Jaros, D., Pätzold, J., Schwarzenbolz, U. and Rohm H. 2006. Small and large deformation rheology of acid gels from transglutaminase treated milks. Food Bioph. 1:124-132.
19. Jaros, D., Jacob, M., Otto, C. and Rohm, H. 2010. Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels. Int. Dairy J. 20:321-327.
20. De Jong, G. A. H., Wijngaards, G. and Koppelman, S. J. 2003. Transglutaminase inhibitor from milk. J. Food Sci. 68:820-825.
21. Kashiwagi, T., Yokoyama, K., Ishikawa, K., Ono, K., Ejima, D., Matsui, H. and Suzuki, E. 2002. Crystal structure of microbial transglutaminase from Streptoverticillium mobaraense. J. Biolog. Chem. 277:44252-44260.
22. Kuraishi, C., Yamazaki, K. and Susa, Y. 2001. Transglutaminase: its utilization in the food industry. Food Rev. Int. 17:221-246.
23. Lakemond, C. M. M. and van Vliet, T. 2008. Acid skim milk gels: The gelation process as affected by preheating pH. Int. Dairy J. 18:574-584.
24. Lakemond, C. M. M. and van Vliet, T. 2008. Rheological properties of acid skim milk gels as affected by the spatial distribution of the structural elements and the interaction forces between them. Int. Dairy J. 18: 588-593.
25. Lauber, S., Henle, T. and Klostermeyer, H. 2000. Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt. Europ Food Research and Technol. 210:305-309.
26. 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 yoghurt. Int. J. Dairy Techn. 55:152-157.
27. Lucey, J. A., Tet Teo, Ch., Munro, P. A. and Singh, H. 1998. Microstructure, permeability and appearance of acid gels made from heated skim milk. Food Hydrocoll. 12:159-165.
28. Oh, J. H., Wang, B., Field, P. D. and Aglan, H. A. 2004. Characteristics of edible films made from dairy proteins and zein hydrolysates cross-linked with transglutaminase. Int. J. Food Sci. Tech. 39:287-294.
29. Rodriguez-Nogales, J. M. 2006. Enhancement of transglutaminase-induced protein cross-linking by preheat treatment of cows milk: A statistical approach. Int. Dairy J. 16:26-32.
30. Sanli, T., Sezgin, E., Deveci, O., Senel, E. and Benli, M. 2011. Effect of using transglutaminase on physical, chemical and sensory properties of set-type yogfurt. Food Hydrocoll. 25:1477-1481.
31. Schorsch, C., Carrie, H., Clark, A. H. and Norton, I. T. 2000. Cross-linking casein micelles by a microbial transglutaminase conditions for formation of transglutaminase-induced gels. Int. Dairy J. 10:519-528.
32. Seguro, K., Nio, N. and Motoki, M. 1996. Some characteristics of a microbial protein cross-linking enzyme: transglutaminase. In Parris, N. et al. (eds). Macromolecular Interactions in Food Technology. ACS Symposium Series, Vol. 650. American Chemical Society, Washington DC, USA, pp. 271-280.
33. Sharma, R., Lorenzen, P.and Qvist, K. B. 2001. Influence of transglutaminase treatment of skim milk on the formation of ε-(γ-glutamyl) lysine and the susceptibility of individual proteins towards crosslinking. Int. Dairy J. 11:785-793.
34. Walter, A. W. 1995. Protein-Quervernetzungsreaktionen: Identifizierung individueller Reaktionsprodukte und Untersuchungen zum Einfluss reduzierender Kohlenhydrate. Ph. D. Thesis, Technische Universität München, Verlag Shaker, Aachen, Germany, 177 p.
35. Yüksel, Z. and Erdem, Y. K. 2010. The influence of transglutaminase treatment on functional properties of set yoghurt. Int. J. Dairy Techn. 63:86-97.
36. Özer, B., Kirmaci, H. A., Öztekin, S., Hayaloglu, A. and Atamer, M. 2007. Incorporation of microbial transglutaminase into non-fat yogurt production. Int. Dairy J. 17:199-207.
37. Özer, B., Guyot, Ch. and Kulozik, U. 2012. Simultaneous use of transglutaminase and rennet in milk coagulation: Effect of initial milk pH and renneting temperature. Int. Dairy J. 24:1-7.