THE EFFECT OF TRANSGLUTAMINASE ON THE CHEMICAL AND TEXTURAL CHARACTERISTICS AND MICROSTRUCTURE OF LOW-FAT WHITE BRINED CHEESE

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SAYADI A.; KHOSROWSHAHI ASL A.; MADADLOU A.

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ISSN: 2588-4824

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2012 | Volume:22 | Issue:1 Page(s): 19-19

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Title

THE EFFECT OF TRANSGLUTAMINASE ON THE CHEMICAL AND TEXTURAL CHARACTERISTICS AND MICROSTRUCTURE OF LOW-FAT WHITE BRINED CHEESE

Author(s)

SAYADI A. | KHOSROWSHAHI ASL A. | MADADLOU A. | Issue Writer Certificate

Keywords

LOWQ3

FAT CHEESEQ2

TRANSGLOUTAMINASEQ2

TEXTUREQ2

MICROSTRUCTUREQ2

Abstract

The effect of adding microbial transglutaminase either with rennin or after cutting the cheese curd was studied on chemical, textural and microstructural properties of LOW-fat Iranian White cheese. In both cases, addition of transglutaminase increased the moisture content, cheese yield, protein recovery and ratio of moisture to protein.Treatment of cut curd with transglutaminase led to a higher ratio of moisture to protein and less stress at fracture and young’s modulus. Transglutaminase yielded in a network with porous MICROSTRUCTURE and reduced compaction.

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APA: Copy

SAYADI, A., KHOSROWSHAHI ASL, A., & MADADLOU, A.. (2012). THE EFFECT OF TRANSGLUTAMINASE ON THE CHEMICAL AND TEXTURAL CHARACTERISTICS AND MICROSTRUCTURE OF LOW-FAT WHITE BRINED CHEESE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 22(1), 19-19. SID. https://sid.ir/paper/148638/en

Vancouver: Copy

SAYADI A., KHOSROWSHAHI ASL A., MADADLOU A.. THE EFFECT OF TRANSGLUTAMINASE ON THE CHEMICAL AND TEXTURAL CHARACTERISTICS AND MICROSTRUCTURE OF LOW-FAT WHITE BRINED CHEESE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2012;22(1):19-19. Available from: https://sid.ir/paper/148638/en

IEEE: Copy

A. SAYADI, A. KHOSROWSHAHI ASL, and A. MADADLOU, “THE EFFECT OF TRANSGLUTAMINASE ON THE CHEMICAL AND TEXTURAL CHARACTERISTICS AND MICROSTRUCTURE OF LOW-FAT WHITE BRINED CHEESE,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 22, no. 1, pp. 19–19, 2012, [Online]. Available: https://sid.ir/paper/148638/en

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