INFLUENCE OF TRANSGLUTAMINASE TREATMENT ON PROTEOLYSIS AND LIPOLYSIS OF LOW-FAT WHITE-BRINED CHEESE INCORPORATED WITH WHEY PROTEINS DURING RIPENING

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JOOYANDEH H.; DANESH E.; GOUDARZI M.

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Journal: Journal of Food Technology and Nutrition Year:2018 | Volume:15 | Issue:4 (60) Page(s): 31-44

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Title

INFLUENCE OF TRANSGLUTAMINASE TREATMENT ON PROTEOLYSIS AND LIPOLYSIS OF LOW-FAT WHITE-BRINED CHEESE INCORPORATED WITH WHEY PROTEINS DURING RIPENING

Author(s)

JOOYANDEH H. | DANESH E. | GOUDARZI M. | Issue Writer Certificate

Keywords

LIPOLYSISQ1

LOW-FAT WHITE-BRINED CHEESEQ1

PROTEOLYSISQ2

TRANSGLUTAMINASE ENZYMEQ1

WHEY PROTEIN ISOLATEQ2

Abstract

Introduction: Fat reduction adversely affects different properties of cheese. Transglutaminase treatment of low-fat milk incorporated with whey proteins makes it possible to develop a LOW-FAT WHITE-BRINED CHEESE with rheological properties similar to the full-fat counterpart. The objective of this study was to monitor the changes in PROTEOLYSIS and LIPOLYSIS indices of transglutaminase–treated LOW-FAT WHITE-BRINED CHEESE during ripening. Materials and Methods: A control full-fat (3% fat), a control low-fat (1% fat) and an enzyme-treated low-fat (1% fat, 0.9 U transglutaminase/g protein, 5% WHEY PROTEIN ISOLATE/L milk) white-brined cheese were produced and their physicochemical properties, PROTEOLYSIS and LIPOLYSIS indices, FFA profile and organoleptic attributes were studied after 3, 20, 40 and 60 days.Results: The PROTEOLYSIS and LIPOLYSIS indices of all samples showed an increasing trend during ripening (p<0.05). The development of PROTEOLYSIS and LIPOLYSIS in white-brined cheese with reduced fat content was noticeably slower than its full-fat counterpart (p<0.05). Transglutaminase treatment of low-fat milk incorporated with whey proteins retarded the syneresis of resultant cheese and hereby promoted its extent of PROTEOLYSIS and LIPOLYSIS (p<0.05). The decreasing rate of short-chain free fatty acids production was more pronounced than that of medium- and long-chain free fatty acids, due possibly to their contribution to production of flavor compounds. Flavor of enzyme-treated low-fat cheese was considerably improved during ripening (p<0.05) but was less appreciated by consumers than that of control full-fat sample (p<0.05). Conclusion: Transglutaminase treatment of low-fat milk incorporated with whey proteins results in a LOW-FAT WHITE-BRINED CHEESE with accelerated PROTEOLYSIS and LIPOLYSIS and thus, more desirable organoleptic properties.

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APA: Copy

JOOYANDEH, H., DANESH, E., & GOUDARZI, M.. (2018). INFLUENCE OF TRANSGLUTAMINASE TREATMENT ON PROTEOLYSIS AND LIPOLYSIS OF LOW-FAT WHITE-BRINED CHEESE INCORPORATED WITH WHEY PROTEINS DURING RIPENING. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 15(4 (60) ), 31-44. SID. https://sid.ir/paper/143195/en

Vancouver: Copy

JOOYANDEH H., DANESH E., GOUDARZI M.. INFLUENCE OF TRANSGLUTAMINASE TREATMENT ON PROTEOLYSIS AND LIPOLYSIS OF LOW-FAT WHITE-BRINED CHEESE INCORPORATED WITH WHEY PROTEINS DURING RIPENING. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2018;15(4 (60) ):31-44. Available from: https://sid.ir/paper/143195/en

IEEE: Copy

H. JOOYANDEH, E. DANESH, and M. GOUDARZI, “INFLUENCE OF TRANSGLUTAMINASE TREATMENT ON PROTEOLYSIS AND LIPOLYSIS OF LOW-FAT WHITE-BRINED CHEESE INCORPORATED WITH WHEY PROTEINS DURING RIPENING,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 15, no. 4 (60) , pp. 31–44, 2018, [Online]. Available: https://sid.ir/paper/143195/en

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