Razeghi Fahimeh, Yazdanpanah Sedigheh
Department of Food Science and Technology Kazerun Branch Islamic Azad University Kazerun Iran.
Food Sci Nutr. 2020 May 21;8(7):3750-3758. doi: 10.1002/fsn3.1663. eCollection 2020 Jul.
In this study, the effect of free and encapsulated transglutaminase (TGase) on physicochemical, textural, microstructural, microbial, and sensorial properties of white cheese was investigated. For this purpose, different types of white cheese incorporated with 20 and 60 ppm free enzyme (F20 and F60) and encapsulated enzyme (E20 and E60) were prepared and then compared with control (C) white cheese without TGase. The results showed that the addition of encapsulated TGase significantly (˂ .05) increased protein and fat content, dry matter, nitrogen recovery, and pH, as well as the production yield of cheeses. The hardness of treated samples was increased during the storage time, while the reverse trend was observed for the control sample. F60 and E60 samples showed more oriented and compact structures compared with other samples. Based on the results of sensory evaluation, E60 sample received the highest taste and flavor scores. Generally, the physicochemical, sensorial, and microstructural properties of white chesses were improved by the presence of encapsulated enzyme in the formulation.
在本研究中，研究了游离和包封转谷氨酰胺酶（TGase）对白奶酪的物理化学、质地、微观结构、微生物和感官特性的影响。为此，制备了添加20 ppm和60 ppm游离酶（F20和F60）和包封酶（E20和E60）的不同类型白奶酪，然后与不含TGase的对照（C）白奶酪进行比较。结果表明，添加包封TGase显著（˂ 0.05）提高了奶酪的蛋白质和脂肪含量、干物质、氮回收率和pH值以及产率。处理过的样品在储存期间硬度增加，而对照样品则呈现相反趋势。与其他样品相比，F60和E60样品显示出更规整和致密的结构。基于感官评价结果，E60样品获得了最高的口感和风味评分。总体而言，配方中存在包封酶改善了白奶酪的物理化学、感官和微观结构特性。
