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首页> 外文期刊>Journal of dairy research >Effects of microbial transglutaminase levels on donkey cheese production
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Effects of microbial transglutaminase levels on donkey cheese production

机译：微生物转谷氨酰胺酶水平对驴奶酪生产的影响

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摘要

Microbial transglutaminase (MTGase) is an enzyme widely used in the dairy sector to improve the functional properties of protein-based products via the formation of a network between protein molecules. The aim of this study involving cheese from the milk of donkeys was to evaluate the effects of treatment with MTGase at the concentrations of 0 (control), 5, 8 and 10 U/g milk protein on the cheese-making process parameters, as well as the physical and chemical characteristics of the resulting cheese. MTGase influenced the time of gel formation from rennet addition (P ＜ 0.05), with a delay at the two highest concentrations, accompanied by a lower (P ＜ 0.01) pH of cheese and the lowest (P ＜ 0.01) loss in cheese weight at 24 h of storage. The highest gel viscosity (P ＜ 0.01) was observed at the highest concentration of the enzyme, reaching the value of 70 mPa·sec after 60 min. The chemical composition and color of the cheeses were not significantly affected by the inclusion of MTGase, regardless of the enzyme concentration. These findings may be of relevance in adapting the cheese-making process and might help in the design of new dairy products from donkey's milk.
机译：微生物转谷氨酰胺酶（MTGase）是一种广泛用于乳制品扇区的酶，以通过在蛋白质分子之间形成网络来改善蛋白质的产品的功能性质。该研究的目的是从驴牛奶中涉及乳酪的目的是评估MTGase在奶酪制作过程参数上的0（对照），5,8和10u / g乳蛋白的浓度下用MTGase治疗的影响作为所得奶酪的物理和化学特征。 MTGase影响凝胶形成的时间从肾素添加（P <0.05），在两个最高浓度下延迟，伴随奶酪的较低（P <0.01）pH值和奶酪体重的最低（P <0.01）损失24小时储存。在酶的最高浓度下观察到最高凝胶粘度（P <0.01），在60分钟后达到70mPa·秒的值。无论酶浓度如何，奶酪的化学成分和颜色没有显着影响MTGase。这些发现可能与调整奶酪制作过程有关，并且可能有助于从驴牛奶的新乳制品设计。

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