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

机译：转谷氨酰胺酶对低脂切达干酪产量，组成和功能特性的影响

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摘要

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.
机译：研究了转谷氨酰胺酶（TG）对低脂切达干酪产量，组成，蛋白水解和功能特性的影响。通过添加TG，可显着提高低脂奶酪的蛋白质，脂肪回收率和产量。另外，由于水分含量的增加，经TG处理的低脂干酪的蛋白水解度在前15天中高于未处理的干酪，并且在早熟期间硬度也显着降低。另一方面，由TG催化的额外的共价交联对后期熟化过程中的蛋白水解有轻微的不利影响，并且与没有TG的低脂奶酪相比，其质地更硬，熔融性更低。总之，TG有望提高低脂奶酪的产量并改善其质地，这对奶酪的生产非常有利。

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  • 来源
    《Food science and technology research》 |2013年第3期|359-367|共9页
  • 作者

    Ya-nan Hu; Ke-shan Ge; Lu Jiang; Hui-yuan Guo; Jie Luo; Fang Wang; Fa-zheng Ren;

  • 作者单位

    Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;

    Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;

    Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;

    Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;

    Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China;

    Beijing Key Laboratory of Nutrition, Health & Food Safety, Beijing 100083, China;

    Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    yield; functional properties; transglutaminase; Cheddar cheese; low fat;

    机译：让;功能特性转谷氨酰胺酶;切达奶酪;低脂;

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