Habibi Seyedeh Ameneh, Jooyandeh Hossein
Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran.
Food Sci Nutr. 2024 Oct 24;12(11):9810-9821. doi: 10.1002/fsn3.4551. eCollection 2024 Nov.
This study aimed to assess the effect of Persian gum (PG) and microbial transglutaminase enzyme (MTGase) on some physicochemical and microstructural characteristics of low-fat ultrafiltrated Iranian white cheese during 60 days of cold storage. To manufacture the low-fat cheese samples, PG (0%, 0.25%, and 0.5%) and MTGase (0, 0.5 and 1 U/g of protein) were used and cheeses (low- and full-fat) without PG and MTGase were considered as controls. The obtained results revealed that the treated samples with PG had a higher titratable acidity, moisture content, and moisture-to-protein ratio (M:P), but a lower protein content as compared to the low-fat control ( ≤ 0.05). Furthermore, the cheese samples treated with the higher level of MTGase (i.e., 1 U/g of protein) had a higher protein and fat content ( ≤ 0.05). Methyl palmitate (C) and methyl oleate (C) were found to be the most abundant fatty acids in the tested cheeses. Additionally, scanning electron micrographs revealed that addition of PG and MTGase improved the microstructure of the samples, so that the sample containing 0.5 U enzyme and 0.5% gum was more similar to its full-fat counterpart and obtained the highest overall acceptance score among the cheeses. Therefore, our findings revealed that with incorporation of PG and MTGase, a low-fat ultrafiltrated white cheese could be produced with an appropriate functional, physicochemical, and microstructural characteristics comparable to the full-fat product.
本研究旨在评估波斯胶（PG）和微生物转谷氨酰胺酶（MTGase）对低脂超滤伊朗白奶酪在60天冷藏期间某些理化和微观结构特征的影响。为制作低脂奶酪样品，使用了PG（0%、0.25%和0.5%）和MTGase（0、0.5和1 U/g蛋白质），未添加PG和MTGase的奶酪（低脂和全脂）作为对照。所得结果表明，与低脂对照相比，添加PG的处理样品具有更高的可滴定酸度、水分含量和水与蛋白质比（M:P），但蛋白质含量较低（≤0.05）。此外，用较高水平MTGase（即1 U/g蛋白质）处理的奶酪样品具有更高的蛋白质和脂肪含量（≤0.05）。在测试的奶酪中，棕榈酸甲酯（C）和油酸甲酯（C）是最丰富的脂肪酸。此外，扫描电子显微镜图像显示，添加PG和MTGase改善了样品的微观结构，因此含有0.5 U酶和0.5%胶的样品与全脂对应物更相似，并且在奶酪中获得了最高的总体接受评分。因此，我们的研究结果表明，通过加入PG和MTGase，可以生产出具有与全脂产品相当的适当功能、理化和微观结构特征的低脂超滤白奶酪。
