Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review

International Journal of Biological Macromolecules

Volumn 107, Issue , 2018, Pages 2364-2374

  Taghi Gharibzahedi, Seyed Mohammad ^a   Koubaa, Mohamed ^b   Barba, Francisco J ^c   Greiner, Ralf ^d   George, Saji ^e   Roohinejad, Shahin ^d,f  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^c UNIVERSITY OF VALENCIA   (Spain)

^d FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^e MCGILL UNIVERSITY   (Canada)

^f SHIRAZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Cheese; Cross linking; Functionality; Ice cream; Quality; Transglutaminase

Indexed keywords

PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; CROSS LINKING REAGENT; MILK PROTEIN; WHEY PROTEIN;

BACTERIAL CELL; CHEESE; CHEESEMAKING; CHEMICAL COMPOSITION; CROSS LINKING; FLOW KINETICS; FOOD BIOTECHNOLOGY; FOOD QUALITY; FOOD TEXTURE; HUMAN; ICE CREAM; LACTIC ACID BACTERIUM; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII SUBSP. LACTIS; LACTOBACILLUS HELVETICUS; MELTING POINT; MOISTURE; NONHUMAN; ORGANOLEPTIC PROPERTY; PH MEASUREMENT; PHYSICAL CHEMISTRY; PROCESS OPTIMIZATION; QUALITY CONTROL; REVIEW; TOTAL QUALITY MANAGEMENT; ANIMAL; CHEMISTRY; ENZYME STABILITY; FOOD HANDLING; TRENDS;

ANIMALS; CHEESE; CROSS-LINKING REAGENTS; ENZYME STABILITY; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; ICE CREAM; MILK PROTEINS; TRANSGLUTAMINASES; WHEY PROTEINS;

EID: 85032356179     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2017.10.115     Document Type: Review

References (82)

1. Gharibzahedi, S.M.T., Jafari, S.M., The importance of minerals in human nutrition: bioavailability, food fortification, processing effects and nanoencapsulation. Trend. Food Sci. Technol. 62 (2017), 119–132.
2. Nateghi, L., Roohinejad, S., Totosaus, A., Mirhosseini, H., Shuhaimi, M., Meimandipour, A., Abd-Manap, M.Y., Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers. J. Food Agric. Environ. 10 (2012), 46–54.
3. Nateghi, L., Roohinejad, S., Totosaus, A., Rahmani, A., Tajabadi, N., Meimandipour, A., Rasti, B., Manap, M.Y.A., Physicochemical and textural properties of reduced fat Cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers. J. Food Agric. Environ. 10 (2012), 59–63.
4. PM Food & Dairy Consulting, The World Cheese Market Report: 2000–2020., 2014 http://pmfood.dk/upl/9735/WCMINFORMATION.pdf (accessed June 6, 2017).
5. Ceskaa, Global Ice Cream Industry In-Depth Investigation and Analysis Report 2017., 2017 https://www.ceskaa.com/market-research-reports/global-ice-cream-industry-in-depth-investigation-and-analysis-report-2017/(accessed June 6, 2017).
6. Rodriguez-Nogales, J.M., Enhancement of transglutaminase-induced protein cross-linking by preheat treatment of cows’ milk: a statistical approach. Int. Dairy J. 16 (2006), 26–32.
7. Rossa, P.N., de Sá E.M.F., Burin, V.M., Bordignon-Luiz, M.T., Optimization of microbial transglutaminase activity in ice cream using response surface methodology. LWT − Food Sci. Technol. 44 (2011), 29–34.
8. Gaspar, A.L.C., de Góes-Favoni, S.P., Action of microbial transglutaminase (MTGase) in the modification of food proteins: a review. Food Chem. 171 (2015), 315–322.
9. Kuraishi, C., Yamazaki, K., Susa, Y., Transglutaminase: its utilization in the food industry. Food Rev. Int. 17 (2001), 221–246.
10. Gharibzahedi, S.M.T., Yousefi, S., Chronakis, I.S., Microbial transglutaminase in noodle and pasta processing. Crit. Rev. Food Sci. Nutr., 2017, 10.1080/10408398.2017.
11. Schwarz, H., Schmittner, M., Duschl, A., Horejs-Hoeck, J., Residual endotoxin contaminations in recombinant proteins are sufficient to activate human CD1c+ dendritic cells. PLoS One, 9, 2014, e113840, 10.1371/journal.pone.0113840.
12. Simpson, B.K., Rui, X., Klomklao, S., Enzymes in food processing. Benjamin, K., Simpson, Nollet, L.M.L., Toldra, F., Benjakul, S., Paliyath, G., Hui, Y.H., (eds.) Food Biochemistry and Food Processing, 2012, John Wiley & Sons, Inc, New York, 181–206.
13. Katayama, K., Chin, K.B., Yoshihara, S., Muguruma, M., Microbial transglutaminase improves the property of meat protein and sausage texture manufactured with low-quality pork loins. Asian-Aust. J. Anim. Sci. 19 (2006), 102–108.
14. Wilson, S., Blaschek, K., de Mejia, E.G., Allergenic proteins in soybean: processing and reduction of P34 allergenicity. Nutr. Rev. 63 (2005), 47–58.
15. Tsao, C.Y., Kao, Y.C., Hsieh, J.F., Jiang, S.T., Use of soy protein and microbial transglutaminase as a binder in low-sodium restructured meats. J. Food Sci. 67 (2002), 3502–3506.
16. de Góes-Favoni, S.P., Bueno, F.R., Microbial transglutaminase: general characteristics and performance in food processing technology. Food Biotechnol. 28 (2014), 1–24.
17. Volken de Souza, C.F., Guimarães Venzke, J., Hickmann Flôres, S., Záchia Ayub, M.A., Nutritional effects of mechanically deboned chicken meat and soybean proteins cross-linking by microbial transglutaminase. Rev. Agroquim. Technol. Aliment. 15 (2009), 337–344.
18. Erbersdobler, H.F., Protein reactions during food processing and storage-their relevance to human nutrition. Somogyi, J.C., Muller, H.R., (eds.) Nutritional Impact of Food Processing, 1989, S Karger Pub, Geneva, 140–155.
19. Kieliszek, M., Misiewicz, A., Microbial transglutaminase and its application in the food industry. A review. Folia Microbiol. (Praha). 59 (2014), 241–250.
20. Arrizubieta, M.J., Transglutaminases. Polaina, J., MacCabe, A.P., (eds.) Industrial Enzymes, 2007, Springer, Germany, 567–581.
21. Macedo, J.A., Sette, L.D., Sato, H.H., Purification and characterization of a new transglutaminase from Streptomyces sp. isolated in Brazilian soil. J. Food Biochem. 35 (2011), 1361–1372.
22. Food and Drug Administration, Transglutaminase GRAS Notification, Washington, D.C. 2001 https://www.fda.gov/downloads/food/ingredientspackaginglabeling/gras/noticeinventory/ucm267031. pdf (accessed June 6, 2017).
23. Gerrard, J.A., Newberry, M.P., Ross, M., Wilson, A.J., Fayle, S.E., Kavale, S., Pastry lift and croissant volume as affected by microbial transglutaminase. J. Food Sci. 65 (2000), 312–314.
24. Romeih, E., Walker, G., Recent advances on microbial transglutaminase and dairy application. Trend. Food Sci. Technol. 62 (2017), 133–140.
25. Sayadi, A., Madadlou, A., Khosrowshahi, A., Enzymatic cross-linking of whey proteins in low fat Iranian white cheese. Int. Dairy J. 29 (2013), 88–92.
26. Özer, B., Guyot, C., Kulozik, U., Simultaneous use of transglutaminase and rennet in milk coagulation: effect of initial milk pH and renneting temperature. Int. Dairy J. 24 (2012), 1–7.
27. Darnay, L., Determination of mTG activity in low-fat semi-hard cheese using fluorescent labeling. J. Fluoresc. 27 (2017), 433–437.
28. Prakasan, V., Chawla, S.P., Sharma, A., Effect of transglutaminase treatment on functional properties of Paneer. Int. J. Curr. Microbiol. Appl. Sci. 4 (2015), 227–238.
29. Aaltonen, T., Huumonen, I., Myllärinen, P., Controlled transglutaminase treatment in Edam cheese-making. Int. Dairy J. 38 (2014), 179–182.
30. Salinas-Valdés, A., De la Rosa Millán, J., Serna-Saldívar, S.O., Chuck-Hernández, C., Yield and textural characteristics of Panela cheeses produced with dairy-vegetable protein (soybean or peanut) blends supplemented with transglutaminase. J. Food Sci. 80 (2015), S2950–S2956.
31. Karzan, T.M., Nawal, H.S., Ashna, T.A., The effect of microbial transglutaminase enzyme on some physicochemical and sensory properties of goat's whey cheese. Int. Food Res. J. 23 (2016), 688–693.
32. Mazuknaite, I., Guyot, C., Leskauskaite, D., Kulozik, U., Influence of transglutaminase on the physical and chemical properties of acid milk gel and cottage type cheese. J. Food Agric. Environ. 11 (2013), 119–124.
33. Radošević V., Tonković K., Gregurek, L., Kos, B., Šušković J., Production of fresh probiotic cheese with addition of transglutaminase. Mljekarstvo 57 (2007), 15–29.
34. Sarghini, F., Sorrentino, A., Di Pierro, P., An integrated mechanical-enzymatic reverse osmosis treatment of dairy industry wastewater and milk protein recovery as a fat replacer: a closed loop approach. J. Agric. Eng. 44 (2013), 283–286.
35. Ahmed, M.A., El-Nimer, A.M.M., Mostafa, M.A., Omar, H., Effect of fat replacer or transglutaminase on the quality of low-fat gouda-like cheese. World J. Dairy Food Sci. 10 (2015), 170–180.
36. Lim, T., Easa, A., Karim, A., Bhat, R., Liong, M., Development of soy-based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin. Br. Food J. 113 (2011), 1147–1172.
37. Özer, B., Hayaloglu, A.A., Yaman, H., Gürsoy, A., Şener, L., Simultaneous use of transglutaminase and rennet in white-brined cheese production. Int. Dairy J. 33 (2013), 129–134.
38. Sayadi, A., Khosrowshahi, A., Madadlou, A., The effect of transglutaminase on the chemical and textural characteristics and microstructure of low-fat white brined cheese. J. Food Res. Univ. Tabriz. 22 (2012), 19–29.
39. Di Pierro, P., Mariniello, L., Sorrentino, A., Giosafatto, C.V.L., Chianese, L., Porta, R., Transglutaminase-induced chemical and rheological properties of cheese. Food Biotechnol. 24 (2010), 107–120.
40. Ibrahim, O.A., Nour, M.M., Khorshid, M.A., El-Hofi, M.A., El-Tanboly, E.-S.E., Abd-Rabou, N.S., UF-white soft cheese cross-linked by rosemary transglutaminase. Int. J. Dairy Sci. 12 (2016), 64–72.
41. Domorackyi, S.S., Kurganova, E.V., Improving technology for cheese tofu using enzyme transglutaminase. Process. Food Prod. Equip. 3 (2013), 1–9.
42. Hoseyni Aghdam, S., Dezyani, M., Ezzaati, R., Yasini Ardakani, A., Daneshi, M., Laripour Harat, R., Bahadori Monfared, A., The effect of microbial transglutaminase enzyme on textural and sensory properties of UF cheese. Iran. J. Nutr. Sci. Food Technol. 7 (2013), 481–487.
43. Mateva, N., Srbinovska, S., Nikola, P., Eftimova, E., Factors affecting the syneresis and coagulation in ultra-filtered cheese. J. Hyg. Eng. Des. 3 (2013), 48–53.
44. Hu, Y., Ge, K., Jiang, L., Guo, H., Luo, J., Wang, F., Ren, F., Effect of transglutaminase on yield compositional, and functional properties of low-fat cheddar cheese. Food Sci. Technol. Res. 19 (2013), 359–367.
45. Cozzolino, A., Di Pierro, P., Mariniello, L., Sorrentino, A., Masi, P., Porta, R., Incorporation of whey proteins into cheese curd by using transglutaminase. Biotechnol. Appl. Biochem. 38 (2003), 289–295.
46. Jimenez, C.C., Increasing yield of panela type cheese like using a modified maize-soy protein and transglutaminase. Int. Conf. Exhib. Food Technol. Bioprocess Cell Cult., Kansas City Marriott Country Club Plaza, USA, 2013, 10.4172/2157-7110.S1.014.
47. De Sá E.M.F., Bordignon-Luiz, M.T., The effect of transglutaminase on the properties of milk gels and processed cheese. Int. J. Dairy Technol. 63 (2010), 243–251.
48. Metwally, A.M.M., Badran, S.M., Emara, E.A., Ali, H.H.E., The use of transglutaminase enzyme in processing Ras cheese. J. Food Dairy Sci. Mansoura Uni. 5 (2014), 717–723.
49. X.-Q. Han, J.E. Spradin, Process for making cheese using transglutaminase and a non-rennet protease, Patent number: 1057411A2, 2000.
50. C. Kuraishi, J., Sakamoto, T. Soeda, Process for producing cheese using transglutaminase, Patent number: 5681598, 1997.
51. Farahat, A.M., Fayed, A.E., Hagrass, A.E., Performance of transglutaminase as body stabilizer in Tallage cheese made from ultrafiltered cow's milk retentate. Egypt. J. Dairy Sci. 36 (2008), 227–238.
52. Gustaw, W., Mleko, S., Tomczynska-Mleko, M., Production of UF-milk cheeses: effect of rennet and transglutaminase on coagulation time, texture and syneresis. Milchwissenschaft 63 (2008), 141–144.
53. Domagała, J., Najgebauer-Lejko, D., Wieteska-Śliwa, I., Sady, M., Wszołek, M., Bonczar, G., Filipczak-Fiutak, M., Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties. J. Sci. Food Agric. 96 (2016), 3500–3507.
54. Huppertz, T., de Kruif, C.G., Rennet-induced coagulation of enzymatically cross-linked casein micelles. Int. Dairy J. 17 (2007), 442–447.
55. Lorenzen, P.C., Renneting properties of transglutaminase-treated milk. Milchwissenschaft 55 (2000), 433–437.
56. X.-Q. Han, J.K., Pfeifer, R.H., Lincourt, J.M. Schuerman, Process for making a cheese product using transglutaminase, Patent number: 0054069A1, 2003.
57. Li-Chan, E.C.Y., Properties of proteins in food systems: an introduction. Yadi, R., (eds.) Proteins Food Process, 2004, CRC Press, Boca Raton, FL, 2–26.
58. Mleko, S., Gustaw, W., Glibowski, P., Pielecki, J., Stress relaxation study of UF-milk cheese with transglutaminase. Egypt. J. Dairy Sci. 32 (2004), 237–244.
59. Mahmood, W.A., Sebo, N.H., Effect of microbial transglutaminase treatment on soft cheese properties. Mesop. J. Agric. 37 (2009), 1–9.
60. Rossa, P.N., Burin, V.M., Bordignon-Luiz, M.T., Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents. LWT − Food Sci. Technol. 48 (2012), 224–230.
61. Kasprzyk, I., Markowska, J., Polak, E., Effect of microbial transglutaminase on ice cream heat resistance properties- a short report. Pol. J. Food Nutr. Sci. 66 (2016), 227–231.
62. Abbas, F.M., The use of transglutaminase catalyzed crosslinking in the manufacture of low fat ice cream. Agric. Res. J. Suez Canal Univ. 6 (2006), 87–92.
63. Wu, Q., Chen, L.-N., Dai, Y.-G., Chen, X., Liu, B., Application of enzymatically modified soybean protein isolate in ice cream. Food Sci. 31 (2010), 313–315.
64. Elsayed Metwally, A.M.M., Effect of enzymatic cross-linking of milk proteins on properties of ice cream with different composition. Int. J. Food Sci. Technol. 42 (2007), 939–947.
65. Faraji Kafshgari, S., Alami, M., Khomeiri, M., Motamedzadegan, A., The effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream. Iran. J. Food Sci. Technol. 14 (2017), 191–200.
66. Faraji Kafshgari, S., Alami, M., Khomeiri, M., Motamedzadegan, A., J. Akbarian Meymand Mohammad, Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers. J. Res. Innov. Food Sci. Technol. 3 (2014), 227–244.
67. Aloğlu, H.S., Öner, Z., The effect of treating goat's milk with transglutaminase on chemical, structural, and sensory properties of labneh. Small Rumin. Res. 109 (2013), 31–37.
68. Dinkci, N., The influence of transglutaminase treatment on functional properties of strained yoghurt. J. Anim. Vet. Adv. 11 (2012), 2238–2246.
69. Farnsworth, J.P., Li, J., Hendricks, G.M., Guo, M.R., Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt. Small Rumin. Res. 65 (2006), 113–121.
70. Romeih, E.A., Abdel-Hamid, M., Awad, A.A., The addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yogurt. Dairy Sci. Technol. 94 (2014), 297–309.
71. Rahmani, F., Fadaei, V., Tabari, M., The effect of enzyme transglutaminase on some physico-chemical properties of prebiotic low-fat traditional ice cream. Int. J. Biol. Biotechnol. 11 (2014), 555–561.
72. Faergemand, M., Sörensen, M.V., Jörgensen, U., Budolfsen, G., Qvist, K.B., Transglutaminase: effect on instrumental and sensory texture of set-style yogurt. Milchwissenschaft 54 (1999), 563–566.
73. Stanley, D.W., Goff, H.D., Smith, A.K., Texture-structure relationships in foamed dairy emulsions. Food Res. Int. 29 (1996), 1–13.
74. Segall, K.I., Goff, H.D., A modified ice cream processing routine that promotes fat destabilization in the absence of added emulsifier. Int. Dairy J. 12 (2002), 1013–1018.
75. Adapa, S., Dingeldein, H., Schmidt, K.A., Herald, T.J., Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers. J. Dairy Sci. 83 (2000), 2224–2229.
76. Rolon, M.L., Bakke, A.J., Coupland, J.N., Hayes, J.E., Roberts, R.F., Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream. J. Dairy Sci., 2017.
77. Cruz, A.G., Antunes, A.E.C., Sousa, A.L.O.P., Faria, J.A.F., Saad, S.M.I., Ice-cream as a probiotic food carrier. Food Res. Int. 42 (2009), 1233–1239.
78. Karaca, O.B., Güven, M., Yasar, K., Kaya, S., Kahyaoglu, T., The functional, rheological and sensory characteristics of ice creams with various fat replacers. Int. J. Dairy Technol. 62 (2009), 93–99.
79. Koxholt, M.M., Eisenmann, B., Hinrichs, J., Effect of the fat globule sizes on the meltdown of ice cream. J. Dairy Sci. 84 (2001), 31–37.
80. Innocente, N., Comparin, D., Corradini, C., Proteose-peptone whey fraction as emulsifier in ice-cream preparation. Int. Dairy J. 12 (2002), 69–74.
81. Ohr, L.M., Enzyme builds links to creative products. Prep. Foods, 2000 https://www.highbeam.com/doc/1G1-63846000. html (accessed June 6, 2017).
82. Mariniello, L., Di Pierro, P., Giosafatto, C.V.L., Sorrentino, A., Porta, R., Transglutaminase in food biotechnology. Porta, R., Di Pierro, P., Mariniello, L., (eds.) Recent Res. Dev. Food Biotechnol. Enzym. Addit. Process. Aids, Research Signpost, Kerala, India, 2008, 185–211.