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Enzymatic cross-linking of soy proteins within non-fat set yogurt gel

Published online by Cambridge University Press:  23 July 2014

Rana Soleymanpuori ,
Ashkan Madadlou ,
Fariba Zeynali  and
Asghar Khosrowshahi
Rana Soleymanpuori
Affiliation:
Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran
Ashkan Madadlou*
Affiliation:
Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karadj, Iran
Fariba Zeynali
Affiliation:
Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran
Asghar Khosrowshahi
Affiliation:
Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran
*
*For correspondence; e-mail: a.madadlou@ut.ac.ir
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Abstract

Soy proteins as the health-promoting ingredients and candidate fat substitutes in dairy products are good substrates for the cross-linking action of the enzyme transglutaminase. Non-fat set yogurt samples were prepared from the milks enriched with soy protein isolate (SPI) and/or treated with the enzyme transglutaminase. The highest titrable acidity was recorded for the yogurt enriched with SPI and treated with the enzyme throughout the cold storage for 21 d. SPI-enrichment of yogurt milk increased the water holding capacity. Although enrichment with SPI did not influence the count of Streptococcus themophilus, increased that of Lactobacillus bulgaricus ∼3 log cycles. The enzymatic treatment of SPI-enriched milk however, suppressed the bacteria growth-promoting influence of SPI due probably to making the soy proteins inaccessible for Lactobacillus. SPI-enrichment and enzymatic treatment of milk decreased the various organic acids content in yoghurt samples; influence of the former was more significant. The cross-linking of milk proteins to soy proteins was confirmed with the gel electrophoresis results.

Keywords

Non-fat yogurttransglutaminasesoy protein isolate

Information

Type
Research Article
Information
Journal of Dairy Research , Volume 81 , Issue 3 , August 2014 , pp. 378 - 384
Copyright
Copyright © Proprietors of Journal of Dairy Research 2014 

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