Effect of milk proteins aggregation using Transglutaminase and Maillard reaction on Ca2+ milk gel
https://doi.org/10.24017/science.2018.1.13
Abstract views: 1459 / PDF downloads: 807Abstract
Effect of transglutaminase, Maillard reaction induced crosslinking and the combination of transglutaminase and Maillard reaction induced crosslinking between whey proteins and caseins in milk on calcium milk gel properties were investigated. Treatment of milk with transglutaminase, Maillard reaction, and transglutaminase + Maillard reaction cause to the appearance of new high MW protein bands. Water holding capacity, gel strength and sensory scores of gel samples increased and spontaneous whey separation decreased in calcium-induced milk gel made from transglutaminase and combination of transglutaminase and Maillard reaction treated milk compare with calcium-induced milk gel made from untreated milk alone.
Keywords:
Calcium milk gel, Maillard reaction, transglutaminase, crosslinking
References
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[2] R. Siamand, H. C. Deeth and J. M. S. Al-Saadi, "Textural and sensory properties of a calcium–milk gel", Journal of Food Engineering, vol. 139, pp 10–12,2014.
[3] R. E. Feeney and J. R. Whitaker, "Importance of cross-linking reactions in proteins. In Advances in Cereal Science and Technology" (Y. Pomeranz, ed.) American Association of Cereal Chemists: St Paul, USA., vol. 9, pp 21–46, 1988.
[4] D. G. Dalgleish and J. A. Hunt, "Protein-protein interactions in food materials", Ingredient Interactions: Effects on Food Quality (Ed. A.G. Gaonkar). Marcel Dekker, New York, pp. 199-233,1995.
[5] M. Friedman, "Chemistry, biochemistry, nutrition, and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and other proteins", Journal of Agricultural and Food Chemistry, vol. 47, pp 1295-1319,1999.
[6] J. M. S. AL-Saadi, A. M. Easa and H. C. Deeth, "Effect of lactose on cross-.linking of milk proteins during heat treatments", International Journal of Dairy Technology, vol. 63, pp 1-6,2013.
[7] F. Guyomarc’h, F. Warin, D. Muir and J. Leaver, Lactosylation of milk proteins during the manufacture and storage of skim milk powders, International Dairy Journal, vol. 10, pp 863-872,2000.
[8] M. A. J. S. van Boekel, "Kinetic aspects of the Maillard reaction: a critical review", Nahrung/Food, vol. 45, pp 150-159,2001.
[9] B. Hiller and P. C. Lorenzen, "Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation", Food Research International, vol. 43, pp 1155-1166, 2010.
[10] J. M. S. AL-Saadi, K. A. Shaker and Z. Ustunol, "Effect of heat and transglutaminase on solubility of goat milk protein-based films", International Journal of Dairy Technology, vol. 67, pp 420-426,2014.
[11] C. Kuraishi, K. Yamazaki and Y. Susa, "Transglutaminase: its utilization in the food industry", Food Reviews International, vol. 17, pp 221-246, 2001.
[12] H. C. Lee and K. B. Chin, "Application of microbial transglutaminase and functional ingredients for the healthier low-fat/salt meat products: A review", Korean Journal for Food Science of Animal Resources, vol. 30, pp 886-895,2010.
[13] F. B. Luciano and S. Arntfield, "Use of transglutaminases in foods and potential utilization of plants as a transglutaminase source–Review", Biotemas, vol. 25, pp 1-11,2012.
[14] B. Hiller and P. C. Lorenzen, "Properties of set-style skim milk yoghurt as affected by an enzymatic or Maillard reaction induced milk protein oligomerisation", LWT - Food Science and Technology, vol. 44, pp 811-819, 2011.
[15] U. K. Laemmli, "Cleavage of structural proteins during the assembly of the head of bacteriophage T4", Nature, vol. 227, pp 680-685, 1970.
[16] Y. Doleyres, L. Schaub and C. Lacroix, "Comparison of the functionality of exopolysaccharides produced in situ or added as bioingredients on yogurt properties", Journal of Dairy Science, vol. 88, pp 4146-4156, 2005.
[17] T. Amatayakul, F. Sherkat and N. P. Shah, "Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS producing starter cultures at 9 and 14% total solids", Food Hydrocolloids, vol. 20, pp 314-324,2006.
[18] G. W. Snedecor and W. G.Cochran, "Statistical Methods", 8th edn.Ames, IA: Iowa State University Press,1989.
[19] S. D. Lauber, H. Klostermeyer and T. Henle, "On the in?uence of nonenzymatic crosslinking of caseins on the gel strength of yogurt", Nahrung/Food, vol. 45, pp 215–217,2001.
[20] T. Aaltonen, I. Huumonen and P. Myllärinen, "Controlled transglutaminase treatment in Edam cheese-making", International Dairy Journal, vol. 38, pp 179-182,2014.
[21] Y. W. Park, "Goat milk-chemistry and nutrition. In Handbook of Milk of Non-Bovine Mammals", 1st ed, Park Y W and Haenlein G F W, eds. Ames, IA: Blackwell Publishing, pp 43–58,2006.
[22] H F. Erbersdobler and V. Somoza, "Forty years of furosine – forty years of using Maillard reaction products as indicators of the nutritional quality of foods", Molecular Nutrition and Food Research, vol. 51, pp 423–430, 2007.
[23] N. On-Nom, A. S. Grandison and M. J. Lewis, "Measurement of ionic calcium, pH and soluble divalent cations in milk at high temperature", Journal of Dairy Science, vol. 93, pp 515-523,2010.
[24] J. Chandrapala, I. Mckinnon, M. A. Augustin and P. Udabage, "The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk", Journal of Dairy Research,vol. 77,pp 257-264,2010.
[25] L. Ramasubramanian, B. R. D'Arcy and H.C. Deeth, "Heat-induced coagulation of whole milk by high levels of calcium chloride", International Journal of Dairy Technology, vol. 65, pp 183-190,2012.
[26] V. R. Harwalkar and M. Kalab, "Relationship between microstructure and susceptibility to syneresis in yoghurt made from reconstituted nonfat dry milk", Food Microstructure, vol. 5, pp 287-294, 1986.
[27] J. E. Kinsella, "Milk proteins: Physicochemical and functional properties", CRC Critical Reviews in Food Science and Nutrition, vol. 21, pp 197-262, 1984.
[28] T. Becker and Z. Puhan, "Effect of different process to increase the milk solids non-fat content on the rheological properties of yoghurt" ,Milchwissenschaft, vol. 44, pp 626-629,1989.
[29] S. M. Fiszman and M. H. Damasio, "Instrumental measurement of adhesiveness in solid and semi-solid foods. A survey", Journal of Texture Studies, vol. 31, pp 69-91,2000.
[30] K. M. K. Kebary and H. A. Morris, "Effect of homogenization of reconstituted nonfat dry milk and butter oil mixtures on curd formation and characteristics", Cultured Dairy Products Journal, vol. 25, pp 12-18,1990.
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How to Cite
[1]
H. M. Alfayadh, M. L. Hamk, K. J. Ibrahim, and J. M. Al-Saadi, “Effect of milk proteins aggregation using Transglutaminase and Maillard reaction on Ca2+ milk gel”, KJAR, vol. 3, no. 1, pp. 63–67, Jun. 2018, doi: 10.24017/science.2018.1.13.
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Published
11-06-2018
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Pure and Applied Science
