Hostname: page-component-cd9895bd7-gbm5v Total loading time: 0 Render date: 2024-12-27T04:48:51.428Z Has data issue: false hasContentIssue false
  • English
  • Français

Enzymatic cross-linking of soy proteins within non-fat set yogurt gel

Published online by Cambridge University Press:  23 July 2014

Rana Soleymanpuori ,
Ashkan Madadlou ,
Fariba Zeynali  and
Asghar Khosrowshahi
Rana Soleymanpuori
Affiliation:
Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran
Ashkan Madadlou*
Affiliation:
Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karadj, Iran
Fariba Zeynali
Affiliation:
Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran
Asghar Khosrowshahi
Affiliation:
Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Soy proteins as the health-promoting ingredients and candidate fat substitutes in dairy products are good substrates for the cross-linking action of the enzyme transglutaminase. Non-fat set yogurt samples were prepared from the milks enriched with soy protein isolate (SPI) and/or treated with the enzyme transglutaminase. The highest titrable acidity was recorded for the yogurt enriched with SPI and treated with the enzyme throughout the cold storage for 21 d. SPI-enrichment of yogurt milk increased the water holding capacity. Although enrichment with SPI did not influence the count of Streptococcus themophilus, increased that of Lactobacillus bulgaricus ∼3 log cycles. The enzymatic treatment of SPI-enriched milk however, suppressed the bacteria growth-promoting influence of SPI due probably to making the soy proteins inaccessible for Lactobacillus. SPI-enrichment and enzymatic treatment of milk decreased the various organic acids content in yoghurt samples; influence of the former was more significant. The cross-linking of milk proteins to soy proteins was confirmed with the gel electrophoresis results.

Keywords

Non-fat yogurttransglutaminasesoy protein isolate
Type
Research Article
Information
Journal of Dairy Research , Volume 81 , Issue 3 , August 2014 , pp. 378 - 384
Copyright
Copyright © Proprietors of Journal of Dairy Research 2014 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Aboumahmoud, R & Savello, P 1990 Crosslinking of whey protein by transglutamlnase. Journal of Dairy Science 73 256–263CrossRefGoogle Scholar
Akesowan, A 2009 Influence of soy protein isolate on physical and sensory properties of ice cream. Thai Journal of Agricultural Science 42 1–6Google Scholar
AOAC 2000 Official methods of analysis of AOAC international, 17th editionArling, VA, USA: AOAC InternationalGoogle Scholar
Bin Md Yasir, S, Sutton, HK, Newberry, PM, Andrews, RN & Gerrard, AJ 2007 The impact of transglutaminase on soy proteins and tofu texture. Food Chemistry 104 1491–1501Google Scholar
Bönisch, PM, Huss, M, Weitl, K & Kulozik, U 2007 Transglutaminase cross-linking of milk proteins and impact on yogurt gel properties. International Dairy Journal 17 1360–1371CrossRefGoogle Scholar
Comfort, S & Howell, NK 2002 Gelation properties of soya and whey protein isolate mixtures. Food Hydrocolloids 16 661–672CrossRefGoogle Scholar
Drake, AM, Chen, QX, Tamarapu, S & Leenanon, B 2000 Soy protein fortification affects sensory, chemical, and microbiological properties of dairy yogurts. Journal of Food Science 65 1244–1247Google Scholar
Farnsworth, JP, Li, J, Hendricks, GM & Guo, MR 2006 Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt. Small Ruminant Research 65 113–121Google Scholar
Farnworth, ER, Mainville, I, Desjardins, MP, Gardner, N, Fliss, I & Champange, C 2007 Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation. International Journal of Food Microbiology 116 174–181Google Scholar
Fernandez-Garcia, E & McGregor, JU 1994 Determination of organic acids during the fermentation and cold storage of yogurt. Journal of Dairy Science 77 2934–2939CrossRefGoogle ScholarPubMed
Gauche, C, Vieira, JTC, Ogliari, JP & Bordignon-Luiz, MT 2008 Crosslinking of milk whey proteins by transglutaminase. Process Biochemistry 43 788–794Google Scholar
Isleten, M & Karagul-Yuceer, Y 2006 Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt. Journal of Dairy Science 89 2865–2872Google Scholar
Keogh, MKO & Kennedy, BT 1998 Rheology of stirred yogurt as affected by add milk fat, protein, and hydrocolloeids. International of food science 63 108–112Google Scholar
Khurana, HK & Kanawjia, SK 2007 Recent trends in development of fermented milks. Current Nutrition and Food Science 3 91–108CrossRefGoogle Scholar
Laemmli, UK 1970 Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 680–685Google Scholar
Lauber, S, Henle, T & Klostermeyer, H 2000 Relationship between the crosslinking of caseins by transglutaminase. European Food Research and Technology 210 305–309Google Scholar
Lorenzen, PC, Neve, H, Mautner, A & Schlimme, E 2002 Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yogurt. International Journal of Dairy Technology 55 152–157Google Scholar
Martins, BM & Netto, MF 2006 Physicochemical and functional properties of soy protein isolate as a function of water activity and storage. Food Research International 39 145–153CrossRefGoogle Scholar
Motoki, M & Seguro, K 1998 Transglutaminase and its use for food processing. Trends in Food Science and Technology 9 204–210Google Scholar
Oner, Z, Karahan, AG, Aydemir, S & Aloglu, HS 2008 Effect of transglutaminase on physicochemical properties of set-style yogurt. International Journal of Food Properties 11 196–205Google Scholar
Ozer, B, Kirmaci, HA, Oztekin, S, Hayaloglu, A & Atamer, M 2007 Incorporation of microbial transglutaminase into non-fat yogurt production. International Dairy Journal 17 199–207Google Scholar
Pardo, MF & Natalucci, CL 2002 Electrophoretic analysis (Tricine-SDS-PAGE) of bovine caseins. Acta Farm Bonarense 21 57–60Google Scholar
Pavunc, AL, Beganović, J, Kos, B, Buneta, A, Beluhan, S & Šušković, J 2011 Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yogurt. International Journal of Dairy Technology 64 254–261Google Scholar
Pham, TT & Shah, NP 2008 Fermentation of reconstituted skim milk supplemented with soy protein isolate by probiotic organisms. Journal of Food Science 73 M62–M66Google Scholar
Pham, TT & Shah, NP 2009 Performance of starter in yogurt supplemented with soy protein isolate and biotransformation of isoflavones during storage period. Journal of Food Science 74 190–195Google Scholar
Puvanenthiran, A, Williams, RPW & Augustin, AM 2002 Structure and visco-elastic properties of set yogurt with altered casein to whey protein ratios. International Dairy Journal 12 383–391CrossRefGoogle Scholar
Remeuf, F, Mohammed, S, Sodini, I & Tissier, JP 2003 Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt. International Dairy Journal 13 773–782Google Scholar
Sabato, SF, Ouattara, B, Yu, H, D'Aprano, G, Le Tien, C, Mateescu, MA & Lacroix, M 2001 Mechanical and barrier properties of cross-linked soy and whey protein based films. Journal of Agricultural and Food Chemistry 49 1397–1403Google Scholar
Sahan, N, Yasar, K & Hayaloglu, AA 2008 Physical, chemical and flavor quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids 22 1291–1297CrossRefGoogle Scholar
Shori, AB 2013 Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk. Journal of Taibah University for Science 7 202–208Google Scholar
Tamime, YA & Robinson, KR 2007 Yogurt: Science and Technology. Cambridge: Woodhead Publishing LimitedGoogle Scholar
Yüksel, Z & Erdem, YK 2010 The influence of transglutaminase treatment on functional proteins of set yogurt. International Journal of Dairy Technology 63 86–97Google Scholar