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Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report
 
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Publication date: 2016-09-30
 
Pol. J. Food Nutr. Sci. 2016;66(3):227–231
 
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ABSTRACT
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.
 
CITATIONS (4):
1.
Microbial transglutaminase: An overview of recent applications in food and packaging
Heba Mostafa
Biocatalysis and Biotransformation
 
2.
Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review
Gharibzahedi Taghi, Mohamed Koubaa, Francisco Barba, Ralf Greiner, Saji George, Shahin Roohinejad
International Journal of Biological Macromolecules
 
3.
Food-related transglutaminase obtained from fish/shellfish
Yi Zhang, Benjamin Simpson
Critical Reviews in Food Science and Nutrition
 
4.
Ice cream and frozen desserts nutrient compositions: current trends of researches
A. Landikhovskaya, A. Tvorogova
Food systems
 
eISSN:2083-6007
ISSN:1230-0322