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• W2186936496 abstract "The functionality and structure of proteins can be modified with physical, chemical and enzymatic procedures. Enzymatic modification has been recommended as a useful technique owing to high specificity of enzymatic reactions and therefore a little risk of formation of toxic products. In the present study, the effect of addition of microbial transglutaminase (MTGase) at the levels of 0.01, 0.02, 0.03% and milk solid non-fat (MSNF) at the levels of 8 and 9% on physicochemical properties of set yoghurt during 21 days of storage was investigated. The yoghurt sample without enzymatic treatment was considered as the control. Results showed that all physicochemical parameters of the yoghurt samples were affected by the MTGase enzyme, MSNF content and storage time and the differences between the samples were statistically significant (p<0.05). While the addition of MTGase showed minor effect on the pH of yoghurt, it significantly decreased the acidity in the enzyme-treated yoghurts. The MTGase-treated samples had significantly lower syneresis and higher viscosity values than the untreated yoghurt/control. Results also revealed that as MSNF content of yoghurts was increased from 8 to 9%, the acidity and viscosity was increased and pH and syneresis was decreased noticeably. The highest syneresis was recorded for control as 6.02 g/100 and the lowest for yoghurts treated with 0.03% MTGase as 3.85 g/100. The highest viscosity was recorded for yoghurts treated with 0.03% MTGase as 20.96 Pa.s., and the lowest value for control as 15.37 Pa.s. The extent of syneresis in yoghurt samples was increased markedly during storage period and the initial mean value of 3.84 g/100 at the first day of storage reached to 5.75 g/100 at the end of storage. The mean value of viscosity at the first day of storage was recorded as 17.49 Pa.s. which reached to 19.98 Pa.s. after 21 days of storage." @default.
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• W2186936496 date "2015-01-01" @default.
• W2186936496 modified "2023-09-24" @default.
• W2186936496 title "Physicochemical Properties of Set-Style Yoghurt as Effect by Microbial Transglutaminase and Milk Solids Contents" @default.
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