Transglutaminase Enzyme In Dairy Products
Transglutaminase is an enzyme that forms crosslinks between protein molecules. This crosslinkage has unique effects on protein properties, gelation capability, thermal stability, water-holding capacity, etc. A transglutaminase has been isolated from Streptoverticillium sp., and its practical use in the food industry realized. Transglutaminase is now widely used in seafood, surimi products, meat products, noodles/pasta, dairy products, baked goods, and so on. It has great potential to improve the firmness, elasticity, viscosity, heat stability, and water-holding capacity of prepared foods through the mild enzyme reaction. The overall applications of transglutaminase in the food industry are reviewed
Effect in dairy products
- TG improves the softness and viscosity of the yoghurt, and thus it improves the yield and the taste.
- TG catalyzes the combination of caseins, and thus it improves the strength of the gel.
- It reduces the excretion of the whey in the product, because it improves the capacity of the binding of the water.
- It increases the yield up to 12-15% and thus reduces the costs of production.