Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties

Journal of the Science of Food and Agriculture
Jacek DomagałaMagda Filipczak-Fiutak

Abstract

Transglutaminase (TGase) modifies milk proteins by cross-linking of caseins, with increased cheese yield being the main technological benefit. In the present work the influence of TGase addition in different concentrations (0, 1, 2 and 3 U g(-1) protein in the system) and under different incubation conditions (0 h, 40 °C/2 h, 25 °C/4 h and 5 °C/16 h) on the rennet coagulation time (RCT) and the comprehensive rennet gel properties were investigated. Modification of milk proteins by TGase in a concentration-dependent manner caused longer RCT and lower gel firmness. The highest TGase concentration and incubation at 40 °C for 2 h resulted in the longest RCT and the lowest gel firmness. Rennet gels obtained from TGase modified milk were characterised by significantly lower values of texture parameters, lower syneresis and were composed of smaller casein micelles, thinner chains and smaller clusters than those obtained from the control milk. The content of whey proteins in the gel from modified milk was higher and the content of individual casein fractions in the milk samples and rennet gels decreased upon TGase modification. Rennet cheese with modified textural and nutritional properties and improved yield can be obtained upon TGase...Continue Reading

Citations

Jun 6, 2017·Journal of Texture Studies·Qingzheng LiYongkang Luo
Sep 27, 2018·Journal of the Science of Food and Agriculture·Yixuan HanFang Wang
May 7, 2020·Journal of the Science of Food and Agriculture·Chong ChenZhigao Wang
Nov 30, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Kaixin LiFang Wang
Dec 28, 2019·World Journal of Microbiology & Biotechnology·Lovaine DuarteMarco Antônio Záchia Ayub
Mar 6, 2021·Journal of Dairy Science·Linran Wang, Carmen I Moraru
Mar 30, 2021·Journal of Colloid and Interface Science·Meltem BayrakAmy Logan
Oct 4, 2020·Advances in Colloid and Interface Science·Hoda KhalesiYapeng Fang

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