Cargando…

Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese

In this study, the effect of free and encapsulated transglutaminase (TGase) on physicochemical, textural, microstructural, microbial, and sensorial properties of white cheese was investigated. For this purpose, different types of white cheese incorporated with 20 and 60 ppm free enzyme (F20 and F60)...

Descripción completa

Detalles Bibliográficos
Autores principales: Razeghi, Fahimeh, Yazdanpanah, Sedigheh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382158/
https://www.ncbi.nlm.nih.gov/pubmed/32724637
http://dx.doi.org/10.1002/fsn3.1663
_version_ 1783563196866494464
author Razeghi, Fahimeh
Yazdanpanah, Sedigheh
author_facet Razeghi, Fahimeh
Yazdanpanah, Sedigheh
author_sort Razeghi, Fahimeh
collection PubMed
description In this study, the effect of free and encapsulated transglutaminase (TGase) on physicochemical, textural, microstructural, microbial, and sensorial properties of white cheese was investigated. For this purpose, different types of white cheese incorporated with 20 and 60 ppm free enzyme (F20 and F60) and encapsulated enzyme (E20 and E60) were prepared and then compared with control (C) white cheese without TGase. The results showed that the addition of encapsulated TGase significantly (p ˂ .05) increased protein and fat content, dry matter, nitrogen recovery, and pH, as well as the production yield of cheeses. The hardness of treated samples was increased during the storage time, while the reverse trend was observed for the control sample. F60 and E60 samples showed more oriented and compact structures compared with other samples. Based on the results of sensory evaluation, E60 sample received the highest taste and flavor scores. Generally, the physicochemical, sensorial, and microstructural properties of white chesses were improved by the presence of encapsulated enzyme in the formulation.
format Online
Article
Text
id pubmed-7382158
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher John Wiley and Sons Inc.
record_format MEDLINE/PubMed
spelling pubmed-73821582020-07-27 Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese Razeghi, Fahimeh Yazdanpanah, Sedigheh Food Sci Nutr Original Research In this study, the effect of free and encapsulated transglutaminase (TGase) on physicochemical, textural, microstructural, microbial, and sensorial properties of white cheese was investigated. For this purpose, different types of white cheese incorporated with 20 and 60 ppm free enzyme (F20 and F60) and encapsulated enzyme (E20 and E60) were prepared and then compared with control (C) white cheese without TGase. The results showed that the addition of encapsulated TGase significantly (p ˂ .05) increased protein and fat content, dry matter, nitrogen recovery, and pH, as well as the production yield of cheeses. The hardness of treated samples was increased during the storage time, while the reverse trend was observed for the control sample. F60 and E60 samples showed more oriented and compact structures compared with other samples. Based on the results of sensory evaluation, E60 sample received the highest taste and flavor scores. Generally, the physicochemical, sensorial, and microstructural properties of white chesses were improved by the presence of encapsulated enzyme in the formulation. John Wiley and Sons Inc. 2020-05-21 /pmc/articles/PMC7382158/ /pubmed/32724637 http://dx.doi.org/10.1002/fsn3.1663 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Razeghi, Fahimeh
Yazdanpanah, Sedigheh
Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese
title Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese
title_full Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese
title_fullStr Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese
title_full_unstemmed Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese
title_short Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese
title_sort effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382158/
https://www.ncbi.nlm.nih.gov/pubmed/32724637
http://dx.doi.org/10.1002/fsn3.1663
work_keys_str_mv AT razeghifahimeh effectsoffreeandencapsulatedtransglutaminaseonthephysicochemicaltexturalmicrobialsensorialandmicrostructuralpropertiesofwhitecheese
AT yazdanpanahsedigheh effectsoffreeandencapsulatedtransglutaminaseonthephysicochemicaltexturalmicrobialsensorialandmicrostructuralpropertiesofwhitecheese