Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate
 
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Publication date: 2017-12-31
 
Pol. J. Food Nutr. Sci. 2017;67(4):265–274
 
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ABSTRACT
Rosemary (Rosmarinus officinalis L.) transglutaminase (RTGase) was used to cross-link whey protein isolate (WPI) and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortified with 1% WPI powder treated with RTGase at the level of 2.5 and 10 unit/g protein were studied. Chemical, rheological, textural and organoleptic properties of the yoghurt treated with RTGase were better than these of the control yoghurt.
 
CITATIONS (2):
1.
Microbial transglutaminase enhances antioxidant activity of yogurt through altering pattern of water-soluble peptides and increasing release of amino acids
HaiNa Yuan, JianMin Lv, JinYan Gong, HaiLong Xiao, GuangSheng Zhao, GongNian Xiao, Hui Xu, WenChao Wang
International Journal of Food Science & Technology
 
2.
Physicochemical Properties of Low-Fat Yoghurt with Whey Protein Isolates as Fat Alternative
Ayşe Karaman
Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi
 
eISSN:2083-6007
ISSN:1230-0322