Datum
2022-04-15Autor
Darwish, AlzahraaSchlagwort
630 Landwirtschaft, Veterinärmedizin ÄgyptenKäseTeilentrahmte MilchProteinglutamin-Glutamyltransferase <Proteinglutamin-gamma-glutamyltransferase>KonsistenzMikrostrukturOrganoleptische EigenschaftMilchproteineMetadata
Zur Langanzeige
Aufsatz
The effect of transglutaminase on physicochemical, microstructural, and organoleptic properties of low fat karish cheese
Zusammenfassung
Karish cheese is considered to be one of the most traditional Egyptian cheeses. It is manufactured from low-fat milk. It can be a key part of a healthy diet, especially for the elderly and those suffering from obesity-related illnesses. Low-fat cheese such as karish cheese has the problem of crumbly texture characteristics, which is the main problem for cheesemakers. This research aimed to improve the texture of karish cheese using transglutaminase (TGase), and to study the effects on cheese physical, microstructural, and organoleptic properties at different TGase levels of 1.0, 1.5, and 2.0 U g−¹ protein. TGase increased the structure of karish cheese at a rate of 1.5–2.0 U g−¹ protein, compared to the control sample. Scanning electron microscopy images showed that the protein matrices in karish cheese samples that had been treated with TGase were relatively more compact than those in the untreated sample. Proteins in karish cheese samples treated with TGase showed crosslinking in SDS-PAGE scans. Casein fractions corresponding to bands became less intense as the concentration of TGase increased. To conclude, TGase improved the characteristics of karish cheese at the rate of 1.5–2.0 U g−¹ protein TGase, and it is recommended to enhance the structure of this type of traditional cheese in order to meet consumer demand.
Zitierform
In: Future of Food: Journal on Food, Agriculture & Society Vol. 10 / No. 2 (2022-04-15) eissn:2197-411XSammlung(en)
Vol 10, No 2 (2022) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Zitieren
@article{doi:10.17170/kobra-202110144906,
author={Darwish, Alzahraa},
title={The effect of transglutaminase on physicochemical, microstructural, and organoleptic properties of low fat karish cheese},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2022}
}
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2022-06-14T11:33:48Z 2022-06-14T11:33:48Z 2022-04-15 doi:10.17170/kobra-202110144906 http://hdl.handle.net/123456789/13920 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ karish cheese transglutaminase microstructural organoleptic properties milk proteins 630 The effect of transglutaminase on physicochemical, microstructural, and organoleptic properties of low fat karish cheese Aufsatz Karish cheese is considered to be one of the most traditional Egyptian cheeses. It is manufactured from low-fat milk. It can be a key part of a healthy diet, especially for the elderly and those suffering from obesity-related illnesses. Low-fat cheese such as karish cheese has the problem of crumbly texture characteristics, which is the main problem for cheesemakers. This research aimed to improve the texture of karish cheese using transglutaminase (TGase), and to study the effects on cheese physical, microstructural, and organoleptic properties at different TGase levels of 1.0, 1.5, and 2.0 U g−¹ protein. TGase increased the structure of karish cheese at a rate of 1.5–2.0 U g−¹ protein, compared to the control sample. Scanning electron microscopy images showed that the protein matrices in karish cheese samples that had been treated with TGase were relatively more compact than those in the untreated sample. Proteins in karish cheese samples treated with TGase showed crosslinking in SDS-PAGE scans. Casein fractions corresponding to bands became less intense as the concentration of TGase increased. To conclude, TGase improved the characteristics of karish cheese at the rate of 1.5–2.0 U g−¹ protein TGase, and it is recommended to enhance the structure of this type of traditional cheese in order to meet consumer demand. open access Darwish, Alzahraa Ägypten Käse Teilentrahmte Milch Proteinglutamin-Glutamyltransferase <Proteinglutamin-gamma-glutamyltransferase> Konsistenz Mikrostruktur Organoleptische Eigenschaft Milchproteine publishedVersion eissn:2197-411X No. 2 Future of Food: Journal on Food, Agriculture & Society Vol. 10 false 577
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