Effect of Transglutaminase Treatment on Some Functional Properties of Skim Milk Powder

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AGHAMOHAMMADI B.; RAZAVI S.M.A.; MAZAHERI TEHRANI M.; FARHOODI M.

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Journal: FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH) Year:2018 | Volume:17 | Issue:1 (64) Page(s): 91-103

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Title

Effect of Transglutaminase Treatment on Some Functional Properties of Skim Milk Powder

Author(s)

AGHAMOHAMMADI B. | RAZAVI S.M.A. | MAZAHERI TEHRANI M. | FARHOODI M. | Issue Writer Certificate

Keywords

Glass transition

Powdered milk

Protease

Abstract

In this paper, the effects of transglutaminase (MTG) enzyme dosage (0, 1, 3, 5 and 10 U/g pr), incubation time (1 and 2 hr) and milk solids concentration (9 and 25 %) on some physical and functional properties of milk powder (particle size, true density, solubility, wettability, foaming and emulsifying properties and Glass transition temperature) were investigated. Increasing milk solids concentration caused a significant increase in particle size (p<0. 01), true density (p<0. 05) and wettability (p<0. 01) and a significant decrease in solubility (p<0. 01). MTG treatment had no significant effect on true density, solubility, wettability and foaming and emulsifying properties. Using 3 and 5 units enzyme caused a significant increasing effect on Glass transition temperature (p<0. 05) and applying 10 units of enzyme increased particle size significantly (p<0. 01). Increasing incubation time caused a significant increase (p<0. 01) in particle size and true density. The results showed that the effect of increasing the concentration of 10 units of enzyme and also 2 hr of incubation was more impressive on particle size and Glass transition temperature. Moreover, the efficiency of MTG treatment was higher in lower milk concentration (9%) rather than the higher one (25%).

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APA: Copy

AGHAMOHAMMADI, B., RAZAVI, S.M.A., MAZAHERI TEHRANI, M., & FARHOODI, M.. (2018). Effect of Transglutaminase Treatment on Some Functional Properties of Skim Milk Powder. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), 17(1 (64) ), 91-103. SID. https://sid.ir/paper/267960/en

Vancouver: Copy

AGHAMOHAMMADI B., RAZAVI S.M.A., MAZAHERI TEHRANI M., FARHOODI M.. Effect of Transglutaminase Treatment on Some Functional Properties of Skim Milk Powder. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH)[Internet]. 2018;17(1 (64) ):91-103. Available from: https://sid.ir/paper/267960/en

IEEE: Copy

B. AGHAMOHAMMADI, S.M.A. RAZAVI, M. MAZAHERI TEHRANI, and M. FARHOODI, “Effect of Transglutaminase Treatment on Some Functional Properties of Skim Milk Powder,” FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), vol. 17, no. 1 (64) , pp. 91–103, 2018, [Online]. Available: https://sid.ir/paper/267960/en

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