Effect of milk proteins aggregation using Transglutaminase and Maillard reaction on Ca2+ milk gel

Hassan Mahdi Alfayadh; Mohammed Latif Hamk; Kocher Jamal Ibrahim; Jasim Mohammed Al-Saadi

doi:10.24017/science.2018.1.13

Authors

Hassan Mahdi Alfayadh Department of Food Industry, Technical College of Applied Sciences, Sulaimani Polytechnic University, Halabja, Iraq Author
Mohammed Latif Hamk Department of Food Industry, Technical College of Applied Sciences, Sulaimani Polytechnic University, Halabja, Iraq Author
Kocher Jamal Ibrahim Department of Food Science, Faculty of Agricultural Sciences, University of Sulaimani, Sulaimani, Iraq Author
Jasim Mohammed Al-Saadi Department of Dairy Sciences, College of Food Science, AL-Qasim Green University, Babil ,Iraq Author

DOI:

https://doi.org/10.24017/science.2018.1.13

Keywords:

Calcium milk gel, Maillard reaction, transglutaminase, crosslinking

Abstract

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.