Application of transglutaminase at yogurt production
- Autores: Zobkova Z.S1, Fursova T.P1, Zenina D.V1, Shidlovskaya V.P1, Gavrilina A.D1, Shelaginova I.R1
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Afiliações:
- Edição: Nº 12 (2013)
- Páginas: 52-53
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327684
- ID: 327684
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Resumo
For improving milk protein coagulum quality and yogurt structure stabilization it is advisable to study possibility to apply transglutaminse as an alternative of structure forming stabilizing food supplements.
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Bibliografia
- Kirmaci H.A., Ozer B.H. and Turkoglu H. Effect of enzymatic cross-linking of proteins on textural properties of non-fat yogurt. Proceedings of recent developments in dairy science and technology, International dairy symposium, Isparta, Turkey, May24-28,2004, pp. 37-40.
- Kuraishi C., Yamazaki K., Susa Y. Transglutaminase: its utilization in the food industry//Food Rev. Int., 2001. № 17. P. 221-246.
- Schorsch C., Carrie H. and Norton I.T. Cross-linking casein micelles by a microbial transglutaminase: Influence of crosslinks in acid-induced gelation// International Dairy Journal, 2000. № 10. P. 529-539.
- Sharma R., Lorenzen P.C. and Qvist K.B. Influence of transglutaminase treatment of skim milk on the formation of ε - (γ- glutamyl) lysine and the susceptibility of individual proteins towards crosslinking// International Dairy Journal, 2001. № 11. P. 785-793.
- Yokoyama K., Nio N. and Kikuchi Y. Properties and applications of microbial transglutaminase// Applied Microbiology and Biotechnology, 2004. № 64. P. 447-454.
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