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KMID : 1007520150240062125
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Food Science and Biotechnology
2015 Volume.24 No. 6 p.2125 ~ p.2128
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Small Angle Neutron Scattering Study of Nanostructural Changes in Microbial Transglutaminase-treated Low-fat Yogurt during Fermentation
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Livia Darnay
Adel Len
Agota Koncz
Laszlo Friedrich
Laszlo Rosta
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Abstract
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Small angle neutron scattering (SANS) studies of fermentation of bovine milk with and without microbial transglutaminase (mTG) are described. Use of mTG increased the quality of low-fat yogurt via cross-linking of milk proteins. The SANS method was suitable for simultaneous characterization of the fermentation process and the effect of mTG. A decrease of whey protein release into the supernatant of centrifuged low-fat yogurt samples showed how mTG was capable to cross-link them already after 1 h of fermentation. The applied SANS method can be used to follow the sol-gel transformation of fermented dairy products in general. Moreover it can be a special tool for detecting the activity of mTG during fermentation of low-fat yogurts.
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KEYWORD
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SANS, yogurt, microbial transglutaminase, fermentation, viscosity
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