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Wu J, Jiang D, Wei O, Xiong J, Dai T, Chang Z, Niu Y, Jia C, Zou C, Jin M, Huang J, Gao H. Optimizing Skim Milk Yogurt Properties: Combined Impact of Trans-glutaminase and Protein-Glutaminase. J Dairy Sci 2024:S0022-0302(24)01000-2. [PMID: 39004137 DOI: 10.3168/jds.2024-24916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Accepted: 06/20/2024] [Indexed: 07/16/2024]
Abstract
The lack of fat in yogurt can lead to alterations in taste and whey separation, reducing consumer acceptance. In this study, the feasibility of enhancing the quality of skim milk yogurt through a combination of transglutaminase (TG) and protein-glutaminase (PG) was investigated. The combination of TG and PG resulted in simultaneous cross-linking and deamidated of casein micelles, with PG deamidation taking priority over TG cross-linking, leading to higher solubility and lower turbidity of milk proteins compared with TG alone. When 0.06 U/mL TG and 0.03 U/mL PG were added, firmness and viscosity indexes significantly increased by 38.26 and 78.59%, respectively as compared with the control. Microscopic images revealed increased cross-linking with casein and filling of cavities by smaller sub-micelles in the combination of TG and PG treatment. Furthermore, the combination of TG and PG resolved issues of rough taste and whey separation, leading to improved overall liking. This study highlights the benefits of using both enzymes in dairy production and has important implication for future research.
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Affiliation(s)
- Jiajing Wu
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Deming Jiang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Ouyang Wei
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Junjie Xiong
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Tian Dai
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Zhongyi Chang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Yanning Niu
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Caifeng Jia
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Chunjing Zou
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Mingfei Jin
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Jing Huang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Hongliang Gao
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China.
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Wu J, Dai T, Lin R, Niu J, Li Z, Chang Z, Jia C, Zou C, Jiang D, Jin M, Huang J, Gao H. Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt. Food Chem 2023; 429:136831. [PMID: 37480778 DOI: 10.1016/j.foodchem.2023.136831] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 07/03/2023] [Accepted: 07/05/2023] [Indexed: 07/24/2023]
Abstract
The effects of enzymatic deamidation by protein-glutaminase (PG) on the texture, rheology, microstructure, and sensory properties of skimmed set-type yoghurt were studied. The proportion of small-particle size milk protein micelles (10-50 nm) increased significantly from 0 to 99.39% after PG deamidation. Cryo-SEM results revealed that PG-treated yoghurt had a denser and less open 3D structure. PG was effective at inhibiting post-acidification during storage at 4 ℃. The water holding capacity of PG-treated yoghurt (0.12 U·mL-1) increased by more than 15%. The fluidity and viscosity of yoghurt were significantly improved with increasing PG dose. Sensory evaluation revealed that PG (0.06 U·mL-1) significantly improved the smoothness and creaminess of skimmed set-type yoghurt, which corresponded to the pastiness in texture. In summary, PG can effectively address the problems of post-acidification, gel fracture, and flavors change in skimmed set-type yoghurt, providing new applications for PG in the food industry.
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Affiliation(s)
- Jiajing Wu
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Tian Dai
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Rongyu Lin
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Jinjin Niu
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Zhen Li
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Zhongyi Chang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Caifeng Jia
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Chunjing Zou
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Deming Jiang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Mingfei Jin
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Jing Huang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China.
| | - Hongliang Gao
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China.
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Vieira TDC, Pinto VRA, Rocha F, Pires ACDS, Minim VPR, Vidigal MCTR. New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic. Food Res Int 2022; 161:111822. [PMID: 36192891 PMCID: PMC9419437 DOI: 10.1016/j.foodres.2022.111822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 08/03/2022] [Accepted: 08/18/2022] [Indexed: 11/19/2022]
Abstract
The Covid-19 pandemic has strongly impacted people's lives and the food industry. In this sense, food products claiming nutritional and health-promoting benefits due to the presence of bioactive peptides and probiotics, such as Greek-style yogurt, have been in demand. The objective of this work was to investigate, through word association, the perception of the consumers regarding the seven concepts related to Greek-style yogurt (traditional, ultra-creamy, zero fat, high content proteins, zero lactose, light and with no added sugars), in the context of social isolation due to Covid-19. In this online survey, 346 participants completed a questionnaire. The participants were divided according to health concerns (increased, not changed, or decreased) and eating habits (improved, not changed, or worsened) during the Covid-19 pandemic. Chi-square and prototypical analysis were used as statistical tests. During the Covid-19 pandemic, based on self-report, around 66% of the participants had their eating habits and their concerns about health changed. The general associations were related to the categories pleasure, health, creamy, pleasant texture, food restriction, and loss of sensory quality. 'Health' and 'pleasure' were negatively associated with the conceptualization of Greek-style yogurt. For the zero-fat, light, and sugar-free Greek-style yogurts, the terms creamy and ultra-creamy are sensory appealing to the consumers. In general, the price and concerns about health are factors that strongly influence the purchase intention of Greek-style yogurts. The yogurts were associated with sensory and non-sensory characteristics, which can be useful for marketing strategies for of different product concepts.
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Affiliation(s)
- Thaís do Carmo Vieira
- Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570- 900 Vicosa, MG, Brazil
| | | | - Felipe Rocha
- Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570- 900 Vicosa, MG, Brazil
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García‐Gómez B, Vázquez‐Odériz ML, Muñoz‐Ferreiro N, Romero‐Rodríguez MÁ, Vázquez M. Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12752] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Belén García‐Gómez
- Department of Analytical Chemistry Faculty of Science University of Santiago de Compostela Lugo 27002 Spain
| | - Mª Lourdes Vázquez‐Odériz
- Department of Analytical Chemistry Faculty of Science University of Santiago de Compostela Lugo 27002 Spain
| | - Nieves Muñoz‐Ferreiro
- Modestya Research Group Department of Statistics, Mathematical Analysis and Optimization University of Santiago de Compostela Lugo 27002 Spain
| | | | - Manuel Vázquez
- Department of Analytical Chemistry Faculty of Science University of Santiago de Compostela Lugo 27002 Spain
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Savoury and kokumi enhancement increases perceived calories and expectations of fullness in equicaloric beef broths. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103897] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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6
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Miwa N. Innovation in the food industry using microbial transglutaminase: Keys to success and future prospects. Anal Biochem 2020; 597:113638. [DOI: 10.1016/j.ab.2020.113638] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 02/08/2020] [Accepted: 02/17/2020] [Indexed: 12/17/2022]
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8
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García‐Gómez B, Romero‐Rodríguez Á, Vázquez‐Odériz L, Muñoz‐Ferreiro N, Vázquez M. Effect of storage time on sensory and instrumental properties of skim‐milk yoghurt obtained with microbial transglutaminase. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12648] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Belén García‐Gómez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
| | - Ángeles Romero‐Rodríguez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
| | - Lourdes Vázquez‐Odériz
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
| | - Nieves Muñoz‐Ferreiro
- Department of Statistics, Mathematical Analysis and Optimization University of Santiago de Compostela 27002Lugo Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
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García-Gómez B, Vázquez-Odériz ML, Muñoz-Ferreiro N, Romero-Rodríguez MÁ, Vázquez M. Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108279] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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10
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García-Gómez B, Romero-Rodríguez Á, Vázquez-Odériz L, Muñoz-Ferreiro N, Vázquez M. Skim yoghurt with microbial transglutaminase: evaluation of consumer acceptance. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1577304] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Belén García-Gómez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Ángeles Romero-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Lourdes Vázquez-Odériz
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Nieves Muñoz-Ferreiro
- Modestya Research Group, Department of Statistics, Mathematical Analysis and Optimization, University of Santiago de Compostela, Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
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García‐Gómez B, Romero‐Rodríguez Á, Vázquez‐Odériz L, Muñoz‐Ferreiro N, Vázquez M. Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12595] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Belén García‐Gómez
- Faculty of Veterinary Science Department of Analytical Chemistry University of Santiago de Compostela 27002 Lugo Spain
| | - Ángeles Romero‐Rodríguez
- Faculty of Veterinary Science Department of Analytical Chemistry University of Santiago de Compostela 27002 Lugo Spain
| | - Lourdes Vázquez‐Odériz
- Faculty of Veterinary Science Department of Analytical Chemistry University of Santiago de Compostela 27002 Lugo Spain
| | - Nieves Muñoz‐Ferreiro
- Department of Statistics, Mathematical Analysis and Optimization University of Santiago de Compostela 27002 Lugo Spain
| | - Manuel Vázquez
- Faculty of Veterinary Science Department of Analytical Chemistry University of Santiago de Compostela 27002 Lugo Spain
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