The Influence of Transglutaminase Treatment on Functional Properties of Strained Yoghurt

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dc.contributor.authorDinkci, Nayil
dc.date.accessioned2019-10-27T21:33:59Z
dc.date.available2019-10-27T21:33:59Z
dc.date.issued2012
dc.departmentEge Üniversitesien_US
dc.description.abstractThe aim of this study was to investigate the influence of Transglutaminase (TG) on the physicochemical, microbiological and sensory properties of strained yoghurt. Strained yoghurt samples were produced with four different enzyme concentrations; C (Control), T1 (0.74 Unit TG g(-1) protein), T2 (1.29 Unit TG g(-1) protein) and T3 (1.85 Unit TG g(-1) protein). The samples were evaluated regarding chemical composition, proteolysis, texture profile, viscosity, water holding capacity, microbiological counts and sensory properties. Cross linking of milk proteins by TG enzyme improved the physical properties of the yoghurts before straining. Surprisingly the textural parameters of the strained yoghurts were not affected by the enzyme but the water holding capacity was improved. Higher treatments of the TG enzyme decreased the proteolytic activity and acidity with increasing storage time. On the contrary enzymatic cross linking had no significant effect on the microbiological properties and the sensory attributes were not unfavorable affected.en_US
dc.description.sponsorshipEge University Scientific Research Fund (BAP)Ege University [2007-ZRF-035]; Ege University Research fundEge Universityen_US
dc.description.sponsorshipThis research was supported by Ege University Scientific Research Fund (BAP) (Project Number: 2007-ZRF-035). The researcher thanks grateful to the Ege University Research fund for their financial support.en_US
dc.identifier.doi10.3923/javaa.2012.2238.2246
dc.identifier.endpage2246en_US
dc.identifier.issn1680-5593
dc.identifier.issn1680-5593en_US
dc.identifier.issue13en_US
dc.identifier.startpage2238en_US
dc.identifier.urihttps://doi.org/10.3923/javaa.2012.2238.2246
dc.identifier.urihttps://hdl.handle.net/11454/45512
dc.identifier.volume11en_US
dc.identifier.wosWOS:000306832200011en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherMedwell Onlineen_US
dc.relation.ispartofJournal of Animal and Veterinary Advancesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectTransglutaminaseen_US
dc.subjectcross-linkingen_US
dc.subjectstrained yoghurten_US
dc.subjectproteolysisen_US
dc.subjectTPAen_US
dc.subjectsensoryen_US
dc.titleThe Influence of Transglutaminase Treatment on Functional Properties of Strained Yoghurten_US
dc.typeArticleen_US

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