The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran
This article presents research on the effect of microbial transglutaminase on the properties of Turkish drinking yoghurt Ayran. Transglutaminase (TGase) enzyme was added to Ayran milk at different production steps, after pasteurisation and together with starter culture addition, and two different in...
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| Veröffentlicht in: | International journal of dairy technology 2013-08, Vol.66 (3), p.410-416 |
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| container_title | International journal of dairy technology |
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| creator | Şanli, Tuba Sezgin, Emel Şenel, Ebru Benli, Mehlika |
| description | This article presents research on the effect of microbial transglutaminase on the properties of Turkish drinking yoghurt Ayran. Transglutaminase (TGase) enzyme was added to Ayran milk at different production steps, after pasteurisation and together with starter culture addition, and two different incubation times (10 min and 1 h) were used. Three TGase‐treated Ayran samples and control sample were analysed on 1st, 10th and 20th days of storage. TGase addition did not cause significant changes on chemical properties of Ayran (P > 0.05). However, physical properties of Ayran were improved by TGase throughout the storage period. Compared to the untreated control sample, pretreatment of milk with enzyme increased the viscosity dramatically (P |
| doi_str_mv | 10.1111/1471-0307.12045 |
| format | Article |
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Transglutaminase (TGase) enzyme was added to Ayran milk at different production steps, after pasteurisation and together with starter culture addition, and two different incubation times (10 min and 1 h) were used. Three TGase‐treated Ayran samples and control sample were analysed on 1st, 10th and 20th days of storage. TGase addition did not cause significant changes on chemical properties of Ayran (P > 0.05). However, physical properties of Ayran were improved by TGase throughout the storage period. Compared to the untreated control sample, pretreatment of milk with enzyme increased the viscosity dramatically (P < 0.05) and prevented serum separation. Scanning electron microscopic studies revealed that transglutaminase treatment of milk led to more regular distribution of proteins in Ayran gel and decreased gel permeability. 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Transglutaminase (TGase) enzyme was added to Ayran milk at different production steps, after pasteurisation and together with starter culture addition, and two different incubation times (10 min and 1 h) were used. Three TGase‐treated Ayran samples and control sample were analysed on 1st, 10th and 20th days of storage. TGase addition did not cause significant changes on chemical properties of Ayran (P > 0.05). However, physical properties of Ayran were improved by TGase throughout the storage period. Compared to the untreated control sample, pretreatment of milk with enzyme increased the viscosity dramatically (P < 0.05) and prevented serum separation. Scanning electron microscopic studies revealed that transglutaminase treatment of milk led to more regular distribution of proteins in Ayran gel and decreased gel permeability. TGase treatment did not show any unfavourable effect on the sensory properties of the final product.</description><subject>Acid gels</subject><subject>Ayran</subject><subject>Beverages</subject><subject>Dairy industry</subject><subject>Drinking</subject><subject>Enzymatic modification</subject><subject>Enzymes</subject><subject>International</subject><subject>Microbiology</subject><subject>Microorganisms</subject><subject>Milk</subject><subject>Physical properties</subject><subject>Production planning</subject><subject>Scanning electron microscopy</subject><subject>Starter cultures</subject><subject>Studies</subject><subject>Transglutaminase</subject><subject>Yoghurt</subject><subject>Yogurt</subject><issn>1364-727X</issn><issn>1471-0307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNpdkT1PwzAQhiMEElCYWS2xsKTYsR07I-KjgAoIVASb5bpO4zaxi50I8u9xW9SBW-5kP-97p7skOUNwiGJcIsJQCjFkQ5RBQveSo93LfqxxTlKWsc_D5DiEBYSI4YIeJWFSaaDLUqsWuBK0Xtowr7tWNsbKoIGzILhGg1XVB6OcqnRjlKyBtDMQtA3O92Dl3Ur71uiwsYiGk84vTajAzBu7NHYOejevOt-Cqz42OEkOSlkHffqXB8n73e3k-j4dv4werq_GqcEQ0pQSrFSpIMcZpYTkBE8VK5jiMzotskwRqhBRROH4AVnOCS2yac4lUyUkM6LxILnY-sYBvzodWtGYoHRdS6tdFwQiWcE5gRmP6Pk_dOE6b-N0kYIQMsIRjhTdUt-m1r1YedNI3wsExfoCYr1vsd632FxAPNxMNkXUpVudCa3-2emkX4qcYUbFx_NIvN2Mn0b88VVQ_AtVOYn9</recordid><startdate>201308</startdate><enddate>201308</enddate><creator>Şanli, Tuba</creator><creator>Sezgin, Emel</creator><creator>Şenel, Ebru</creator><creator>Benli, Mehlika</creator><general>Blackwell Publishing Ltd</general><scope>BSCLL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>201308</creationdate><title>The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran</title><author>Şanli, Tuba ; Sezgin, Emel ; Şenel, Ebru ; Benli, Mehlika</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-i3005-543ccfc08325544643bc797c8d5b922c45c14c4c343b07684592b68a7cf04d4e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Acid gels</topic><topic>Ayran</topic><topic>Beverages</topic><topic>Dairy industry</topic><topic>Drinking</topic><topic>Enzymatic modification</topic><topic>Enzymes</topic><topic>International</topic><topic>Microbiology</topic><topic>Microorganisms</topic><topic>Milk</topic><topic>Physical properties</topic><topic>Production planning</topic><topic>Scanning electron microscopy</topic><topic>Starter cultures</topic><topic>Studies</topic><topic>Transglutaminase</topic><topic>Yoghurt</topic><topic>Yogurt</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Şanli, Tuba</creatorcontrib><creatorcontrib>Sezgin, Emel</creatorcontrib><creatorcontrib>Şenel, Ebru</creatorcontrib><creatorcontrib>Benli, Mehlika</creatorcontrib><collection>Istex</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of dairy technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Şanli, Tuba</au><au>Sezgin, Emel</au><au>Şenel, Ebru</au><au>Benli, Mehlika</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran</atitle><jtitle>International journal of dairy technology</jtitle><addtitle>Int J Dairy Technol</addtitle><date>2013-08</date><risdate>2013</risdate><volume>66</volume><issue>3</issue><spage>410</spage><epage>416</epage><pages>410-416</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><abstract>This article presents research on the effect of microbial transglutaminase on the properties of Turkish drinking yoghurt Ayran. Transglutaminase (TGase) enzyme was added to Ayran milk at different production steps, after pasteurisation and together with starter culture addition, and two different incubation times (10 min and 1 h) were used. Three TGase‐treated Ayran samples and control sample were analysed on 1st, 10th and 20th days of storage. TGase addition did not cause significant changes on chemical properties of Ayran (P > 0.05). However, physical properties of Ayran were improved by TGase throughout the storage period. Compared to the untreated control sample, pretreatment of milk with enzyme increased the viscosity dramatically (P < 0.05) and prevented serum separation. Scanning electron microscopic studies revealed that transglutaminase treatment of milk led to more regular distribution of proteins in Ayran gel and decreased gel permeability. TGase treatment did not show any unfavourable effect on the sensory properties of the final product.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/1471-0307.12045</doi><tpages>7</tpages></addata></record> |
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| source | Access via Wiley Online Library |
| subjects | Acid gels Ayran Beverages Dairy industry Drinking Enzymatic modification Enzymes International Microbiology Microorganisms Milk Physical properties Production planning Scanning electron microscopy Starter cultures Studies Transglutaminase Yoghurt Yogurt |
| title | The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran |
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