Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products

Seyed Mohammad Taghi Gharibzahedi*, Ioannis S. Chronakis

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Key modifying roles of microbial transglutaminase (MTGase) in the development of innovative probiotic and non-probiotic yogurts with improved functional and quality characteristics have been comprehensively reviewed. MTGase crosslinking reactions with milk proteins stabilize the three-dimensional structure of yogurt. Yogurts treated with MTGase showed decreased syneresis, increased water-holding capacity and viscosity, homogeneous structure, desired texture, and physicochemical high stability during storage time. The utilization of MTGase does not affect negatively the sensory attributes of yogurt. Inclusion of MTGase into acidified yogurt drinks reduces the serum separation with an improved viscoelasticity. This multi-functional enzyme also protects the viable starter and probiotic cells in yogurts. Further studies are required to assess the viability of probiotics in yogurts protected using MTGase-mediated microcapsules.
Original languageEnglish
JournalFood Chemistry
Volume245
Pages (from-to)620-632
Number of pages13
ISSN0308-8146
DOIs
Publication statusPublished - 2018

Keywords

  • Chemical Reactions
  • Organic Compounds
  • Food Products
  • Materials Science
  • Enzymatic cross-linking
  • Microbial survivability
  • Microstructure
  • Probiotic microencapsulation
  • Transglutaminase
  • Yogurt
  • Beverages
  • Crosslinking
  • Proteins
  • Microbial transglutaminase
  • Microbial transglutaminase (mTGase)
  • Probiotics
  • Quality characteristic
  • Three-dimensional structure
  • Transglutaminases
  • Dairy products

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