腰果素奶酪中的微生物转谷氨酰胺酶:实现理想口感和融化性的创新方法

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Rohithkumar PM, Prasanna Kumar GV, Abhimanyu Gaur, Lochan Singh, Shamim Hossain, Tawfiq Alsulami, Syed Mansha Rafiq, Gulzar Ahmad Nayik
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引用次数: 0

摘要

摘要 本研究旨在探讨微生物转谷氨酰胺酶(MTGase)对使用腰果酱、木薯淀粉、椰子油和豌豆蛋白配制的素食奶酪的质地特性和可熔性的影响。在不同的 MTGase 浓度(0.1、0.25、0.5、0.75 和 1%)和不同的培养时间(30、60 和 90 分钟)下对各项参数进行了评估。培养时间为 30 分钟时,MTGase 浓度为 0.25%,熔融指数为 3.02 ± 0.14,硬度为 3479.44 ± 14.49 克。然而,培养时间过长会对奶酪的质地和可熔性产生不利影响。当 MTGase 浓度为 0.1% 时,在 60 分钟和 90 分钟的培养时间内,也观察到了类似的对质地的不利影响。结果显示,较低的 MTGase 浓度和较长的培养时间与较高的 MTGase 浓度和较短的培养时间产生的效果相似。然而,在酶浓度为 0.1%的低浓度条件下,孵育 60 分钟时的可熔性明显高于孵育 90 分钟时的可熔性(3.24 ± 0.33,P < 0.05)。研究结果表明,将腰果、木薯淀粉、椰子油和豌豆蛋白按50:25:20:10的比例混合,再加入卡拉胶和琼脂各1%和60%的水,然后用0.25%的MTGase在40 °C下培养30分钟,就能制成质地、可熔性和感官特性都有所改善的素食奶酪。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Microbial transglutaminase in cashew-based vegan cheese: an innovative approach in achieving ideal texture and meltability

Microbial transglutaminase in cashew-based vegan cheese: an innovative approach in achieving ideal texture and meltability

The aim of this study was to investigate the effects of microbial transglutaminase (MTGase) on the textural properties and meltability of vegan cheese formulated using cashew paste, tapioca starch, coconut oil, and pea protein. The parameters were evaluated at various MTGase concentrations (0.1, 0.25, 0.5, 0.75, and 1%) and different incubation times (30, 60, and 90 min). A MTGase concentration of 0.25% resulted in higher meltability Index of 3.02 ± 0.14 and acceptable hardness of 3479.44 ± 14.49 g at 30 min of incubation time. However, prolonged incubation times were found to adversely affect the texture and meltability of the cheese. A similar adverse effect on texture was observed at an MTGase concentration of 0.1% at 60 and 90 min of incubation. The results revealed that lower MTGase concentrations with longer incubation times produced similar effects as higher MTGase concentrations with shorter incubation times. However, at a lower enzyme concentration of 0.1%, meltability was significantly higher (3.24 ± 0.33, P < 0.05) at 60 min of incubation compared to 90 min. The findings suggest that vegan cheese with improved texture, meltability, and sensory properties can be developed by combining cashew, tapioca starch, coconut oil, and pea protein in a ratio of 50:25:20:10, with 1% each of carrageenan and agar, and 60% water, and incubating the mixture with 0.25% MTGase for 30 min at 40 °C.

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来源期刊
CiteScore
5.80
自引率
9.10%
发文量
655
审稿时长
2.9 months
期刊介绍: The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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