Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report

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 (6):

Microbial transglutaminase: An overview of recent applications in food and packaging
Heba Mostafa
Biocatalysis and Biotransformation

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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

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Food-related transglutaminase obtained from fish/shellfish
Yi Zhang, Benjamin Simpson
Critical Reviews in Food Science and Nutrition

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Ice cream and frozen desserts nutrient compositions: current trends of researches
A. Landikhovskaya, A. Tvorogova
Food systems

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Transglutaminase cross-linking on dairy proteins: functionalities, patents, and commercial uses
Angella Velazquez-Dominguez, Manon Hiolle, Marwan Abdallah, Guillaume Delaplace, Paulo Peixoto
International Dairy Journal

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Transglutaminase
Ehab Romeih, Marek Kieliszek, Essam Hebishy

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.