Synergistic effects of transglutaminase and gelatin on thermal stability of ambient-temperature solidified goat yogurt during heat processing

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-09-23 DOI:10.1016/j.idairyj.2025.106429

Yufeng Chen , Jiayue Ding , Siqi Lan , Qi Wang , Xuxia Zhou , Shulai Liu , Yuting Ding

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Abstract

The thermal instability of ambient-temperature solidified yogurt is a major challenge in the dairy industry. This study aimed to explore the synergistic effects of transglutaminase (TG) and gelatin on the thermal stability of solidified goat yogurt (SGY) under pasteurization (90 °C, 15 min). Compared to the Blank group, simultaneous addition of 2 % TG and 5 % gelatin significantly improved SGY gel strength (32.606 ± 3.533 g), texture (cohesiveness: 1.023 ± 0.06475; springiness: 0.808 ± 0.06017), and water-holding capacity (81.34 ± 0.95 %). XRD indicated a denser network (d-spacing: 10.85 nm compared to 12.10 nm in the Blank group). TG + gelatin incorporation inhibited hydrophobic sites exposure on the protein surface, minimized protein aggregation, reduced protein denaturation, enhanced overall viscoelastic properties and deformation resistance of SGY. Additionally, TG + gelatin combination enhanced intra/intermolecular hydrogen bond, hydrophobic interaction and formation of ε-(γ-glutamyl) lysine covalent bond. These findings offer valuable insights into utilizing TG and gelatin to improve yogurt quality and stability.

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谷氨酰胺转胺酶和明胶对常温固化山羊酸奶热稳定性的协同作用

常温固化酸奶的热不稳定性是乳品行业面临的一大挑战。本研究旨在探讨转谷氨酰胺酶（TG）和明胶对凝固山羊酸奶（SGY）在巴氏杀菌（90℃，15 min）条件下的热稳定性的协同作用。与空白组相比，同时添加2% TG和5%明胶显著提高了SGY凝胶强度（32.606±3.533 g）、质地（粘结性：1.023±0.06475；弹性：0.808±0.06017）和持水量（81.34±0.95%）。x射线衍射（XRD）表明，与空白组的12.10 nm相比，空白组的d-spacing为10.85 nm。TG +明胶的掺入抑制了蛋白表面疏水位点的暴露，减少了蛋白聚集，降低了蛋白变性，提高了SGY的整体粘弹性和抗变形能力。此外，TG +明胶的结合增强了分子内/分子间氢键、疏水相互作用和ε-（γ-谷氨酰）赖氨酸共价键的形成。这些发现为利用TG和明胶改善酸奶质量和稳定性提供了有价值的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.