Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

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概要

• 論文の詳細を見る

• The effect of transglutaminase (TG) on the yield, composition, proteolysis and functional properties of low-fat Cheddar cheese were investigated. By adding TG, the protein, fat recoveries and the yield of low-fat cheese were improved significantly. In addition, owing to the increase in moisture content, the degree of proteolysis of the TG-treated low-fat cheese was higher than that of untreated cheese during the first 15 days, and the hardness was also reduced significantly during early ripening. On the other hand, the additional covalent cross-linking catalyzed by TG had a slight adverse effect on the proteolysis during later ripening and resulted in a harder texture and lower meltability than the low-fat cheese without TG. In conclusion, TG is promising for increasing the yield and improving the texture properties of low-fat cheese, which makes it very beneficial for the cheese making.

著者

• Jiang Lu

  Key Laboratory Of Drug Targeting West China School Of Pharmacy Sichuan University

• WANG Fang

  Beijing Key Laboratory of Nutrition, Health & Food Safety

• GUO Hui-yuan

  Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University

• LUO Jie

  Beijing Higher Institution Engineering Research Center of Animal Product

• GE Ke-shan

  Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University

• HU Ya-nan

  Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University

• REN Fa-zheng

  Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University

関連論文

• Single Time Point Isothermal Drug Stability Experiments at Constant Humidity
• Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

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