Investigation on the Effect of Persian Gum and Transglutaminase Enzyme on Some Physicochemical and Microstructural Characteristics of Low-Fat Ultrafiltrated Iranian White Cheese

IF 3.5 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Seyedeh Ameneh Habibi, Hossein Jooyandeh
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Abstract

This study aimed to assess the effect of Persian gum (PG) and microbial transglutaminase enzyme (MTGase) on some physicochemical and microstructural characteristics of low-fat ultrafiltrated Iranian white cheese during 60 days of cold storage. To manufacture the low-fat cheese samples, PG (0%, 0.25%, and 0.5%) and MTGase (0, 0.5 and 1 U/g of protein) were used and cheeses (low- and full-fat) without PG and MTGase were considered as controls. The obtained results revealed that the treated samples with PG had a higher titratable acidity, moisture content, and moisture-to-protein ratio (M:P), but a lower protein content as compared to the low-fat control (p ≤ 0.05). Furthermore, the cheese samples treated with the higher level of MTGase (i.e., 1 U/g of protein) had a higher protein and fat content (p ≤ 0.05). Methyl palmitate (C16:0) and methyl oleate (C18:1) were found to be the most abundant fatty acids in the tested cheeses. Additionally, scanning electron micrographs revealed that addition of PG and MTGase improved the microstructure of the samples, so that the sample containing 0.5 U enzyme and 0.5% gum was more similar to its full-fat counterpart and obtained the highest overall acceptance score among the cheeses. Therefore, our findings revealed that with incorporation of PG and MTGase, a low-fat ultrafiltrated white cheese could be produced with an appropriate functional, physicochemical, and microstructural characteristics comparable to the full-fat product.

Abstract Image

波斯胶和谷氨酰胺转胺酶对低脂超滤伊朗白奶酪理化及微结构特性影响的研究
本研究旨在评价波斯胶(PG)和微生物谷氨酰胺转氨酶(mgase)对低脂超滤伊朗白奶酪冷藏60 d期间某些理化和微观结构特征的影响。制作低脂奶酪样品时,使用PG(0%、0.25%和0.5%)和MTGase(0、0.5和1 U/g蛋白质),以不含PG和MTGase的奶酪(低脂和全脂)为对照。结果表明,与低脂对照相比,经PG处理的样品具有更高的可滴定酸度、水分含量和水蛋白比(M:P),但蛋白质含量较低(P≤0.05)。高水平的mgase (1 U/g蛋白质)处理奶酪样品的蛋白质和脂肪含量较高(p≤0.05)。发现棕榈酸甲酯(C16:0)和油酸甲酯(C18:1)是测试奶酪中含量最多的脂肪酸。此外,扫描电镜显示,PG和mgase的加入改善了样品的微观结构,使得含有0.5 U酶和0.5%口香糖的样品与全脂奶酪更相似,并且在奶酪中获得了最高的总体接受分数。因此,我们的研究结果表明,在PG和mgase的掺入下,可以生产出具有与全脂产品相当的功能、物理化学和微观结构特征的低脂超滤白奶酪。
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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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