USING OF MICROBIAL TRANSGLUTAMINASE AS A SUBSTITUTE FOR PART OF SKIM MILK POWDER IN SPINACH YOGHURT

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

FADAEI NOGHANI V.; MOFIDI A.; ZAREI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2016 | Volume:13 | Issue:1 (49) Page(s): 17-24

Download Full-Text

Persian Verion

View:

2,647

Download:

Cites:

Information Journal Paper

Title

USING OF MICROBIAL TRANSGLUTAMINASE AS A SUBSTITUTE FOR PART OF SKIM MILK POWDER IN SPINACH YOGHURT

Author(s)

FADAEI NOGHANI V. | MOFIDI A. | ZAREI M. | Issue Writer Certificate

Keywords

CROSS LINKINGQ1

SKIM MILK POWDERQ2

SPINACH YOGHURTQ2

TRANSGLUTAMINASE ENZYMEQ2

Abstract

Introduction: Microbial transglutaminase (MTGase) enzyme is one of transferase enzymes that can catalyze the formation of e-(d glutamyl-)-lysine cross links in proteins via an acyl transfer reaction. The enzymatic CROSS LINKING of proteins by means of microbial transglutaminase strengthens protein-based food structures at the molecular level and positively affects properties such as serum holding capacity and gel Grmness. In this study, the effect of using this enzyme (0.1, 0.2 and 0.3 g L-1), as a substitute for part of the SKIM MILK POWDER, was evaluated.Materials and Methods: The effect of enzyme on selected physicochemical (eg pH, titratable acidity, syneresis and viscosity) and organoleptic properties (texture, flavor, odor and overall acceptability) of SPINACH YOGHURT was examined. Evaluations were performed at 0, 5, 10 and 15 days of storage at 4oC.Results: In general, addition of different concentrations of MTGase caused no significant changes in acidity and pH of yoghurt samples. However, it increased the viscosity and decreased the syneresis. It was indicated that the concentration of 0.1 g L-1 could be considered as the optimum concentration for MTGase. Although higher concentrations could produce better properties, but it was not economical, because fewer concentration of enzyme was able to create a sample similar to the control.Conclusion: The results showed that the MTGase is an acceptable substitute for SKIM MILK POWDER in spinach stirred yoghurt.

Cites

No record.

References

Cite

APA: Copy

FADAEI NOGHANI, V., MOFIDI, A., & ZAREI, M.. (2016). USING OF MICROBIAL TRANSGLUTAMINASE AS A SUBSTITUTE FOR PART OF SKIM MILK POWDER IN SPINACH YOGHURT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 13(1 (49)), 17-24. SID. https://sid.ir/paper/143376/en

Vancouver: Copy

FADAEI NOGHANI V., MOFIDI A., ZAREI M.. USING OF MICROBIAL TRANSGLUTAMINASE AS A SUBSTITUTE FOR PART OF SKIM MILK POWDER IN SPINACH YOGHURT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2016;13(1 (49)):17-24. Available from: https://sid.ir/paper/143376/en

IEEE: Copy

V. FADAEI NOGHANI, A. MOFIDI, and M. ZAREI, “USING OF MICROBIAL TRANSGLUTAMINASE AS A SUBSTITUTE FOR PART OF SKIM MILK POWDER IN SPINACH YOGHURT,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 13, no. 1 (49), pp. 17–24, 2016, [Online]. Available: https://sid.ir/paper/143376/en

Related Journal Papers