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2016 | 66 | 3 |

Tytuł artykułu

Effect of microbial transglutaminase on ice cream heat resistance properties – a short report

Autorzy

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
The objective of this study was to investigate the effect of the addition of transglutaminase (TG) preparation Saprovia L ® (PMT TRADING Co. Ltd, Lodz, Poland) on the properties of ice cream with 40 g/kg and 70 g/kg fat content. TG was added at a concentration of 2 U/g protein. We studied the effect of transglutaminase on fresh and 3-month-stored at -25ºC ice cream. Ice cream mixes were prepared with 5 g/kg stabilizer. Melting test was performed after thermal shocks until the “1st drop” occurrence. The amount of effluent was measured within the 0–120 min time frame. We evaluated the appearance of the samples and carried out the TPA and compression analysis. The addition of the enzyme has increased the resistance of stored ice cream to repeated thermal shocks.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

66

Numer

3

Opis fizyczny

p.227–231,fig.,ref.

Twórcy

Bibliografia

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  • 8. Gauche C., Vieira J.T.C, Ogliari P.J., Bordignon-Luiz M.T., Cross-linking of milk whey proteins by transglutaminase. Process Biochem., 2008, 43, 788–794.
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  • 16. Nuernberg Rossa P., De Sa E.M.F., Burin V.M., Bordignon-Luiz M.T., Optimization of Microbial transglutaminase activity in ice cream using response surface methodology. LWT – Food Sci. Technol., 2011,44, 29–34.
  • 17. Nuernberg Rossa P., De Sa E.M.F., Burin V.M., Bordignon-Luiz M.T., Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents. LWT – Food Sci. Technol., 2012, 48, 224–230.
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Typ dokumentu

Bibliografia

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Identyfikator YADDA

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