The effect of microbial transglutaminase and two different starter cultures on goat milk yogurt

被引：2

作者：

Bulca, Selda ^{[1
]}

Guvenc, Burcu ^{[1
]}

Celebi, Mehmet ^{[2
]}

Abbak, Muruvvet ^{[3
]}

机构：

[1] Aydin Adnan Menderes Univ, Fac Engn, Dept Food Engn, TR-09100 Aydin, Turkiye

[2] Aydin Adnan Menderes Univ, Agr Biotechnol & Food Safety Applicat Ctr, TR-09100 Aydin, Turkiye

[3] Aydin Adnan Menderes Univ, Sci Technol Res & Applicat Ctr, TR-09100 Aydin, Turkiye

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2023年 / 249卷 / 08期

关键词：

Goat milk yogurt; Microbial transglutaminase; SDS-PAGE; Microstructure; Volatile compounds; Texture; VOLATILE FLAVOR COMPOUNDS; LACTIC-ACID BACTERIA; SENSORY PROPERTIES; RHEOLOGICAL PROPERTIES; PROTEINS; TEXTURE; EXOPOLYSACCHARIDES; MICROSTRUCTURE; GELS;

D O I：

10.1007/s00217-023-04272-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, we produced goat milk yogurts with mTGase (microbial transglutaminase), two different yogurt starter cultures (the non-EPS producer YC350 and the EPS producer YoFlex), and casein powder for fortification. The research design was based on response surface methodology and testing independent variables such as pH, lactic acid percent, and relative viscosity. Four yogurts were produced and tested. In organoleptic evaluation, yogurts produced with YC350 scored higher in odor and taste. The SDS-PAGE patterns showed that monomer band intensity decreased with higher mTGase concentrations. The best microstructure was in yogurt made with the highest mTGase and EPS producer bacteria. The acetaldehyde level was higher in yogurts produced with the EPS starter culture YoFlex. The use of mTGase together with an EPS-forming bacteria improved textural, microstructural and organoleptic properties of yogurt produced from goat milk enriched with micellar casein powder.

引用

页码：2029 / 2043

页数：15

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