Effect of Adding Glutamine Transaminase on the Quality of Set-style Yogurt
The objective of this work was to study the difference of physical and chemical indexes and sensory indexes between set-style yogurt with TG enzyme and plain set-style yogurt (without TG enzyme) in the fermentation process. The changes of acidity, viscosity, hardness, water holding capacity and viab...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090097 |
| _version_ | 1798017151598067712 |
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| author | Chenchen HUO Zhihe HU Dingqiang LU Yuting ZHU Houdong XIAO Wan YI Mingrui LI |
| author_facet | Chenchen HUO Zhihe HU Dingqiang LU Yuting ZHU Houdong XIAO Wan YI Mingrui LI |
| author_sort | Chenchen HUO |
| collection | DOAJ |
| description | The objective of this work was to study the difference of physical and chemical indexes and sensory indexes between set-style yogurt with TG enzyme and plain set-style yogurt (without TG enzyme) in the fermentation process. The changes of acidity, viscosity, hardness, water holding capacity and viable count of yogurt during fermentation were measured by phenolphthalein indicator method, rheometer, texture analyzer, centrifugation and plate counting method, respectively. The changes of color, taste and smell were measured by electronic eye, electronic tongue and electronic nose, respectively, and sensory evaluation was carried out. The results showed that adding 0~5 U TG enzyme per gram of milk protein, the acidity of yogurt at the end of fermentation was within the range of 71.12~73.64 oT, and there was no significant difference in the acidity of yogurt (P>0.05). During the fermentation process, the viscosity and hardness increased significantly after 3 h (P<0.05), and the viscosity and hardness of set-style yogurt with TG enzyme increased significantly at the end of fermentation (P<0.05). With the increase of TG enzyme content, the water holding capacity increased significantly (P<0.05). Adding different concentrations of TG enzyme had no significant effect on the number of viable bacteria in set-style yogurt (P>0.05). The main color number of TG enzyme set-style yoghurt and common set-style yoghurt were both 4095, and there was no significant difference in color at the end of fermentation (P>0.05). By principal component analysis, adding different concentrations of TG enzyme after fermentation had no significant effect on the taste and smell of yogurt (P>0.05). According to sensory evaluation, yogurt that 1 g milk protein supplemented with 2 U TG enzyme had the best sensory. Therefore, compared with the plain set-style yogurt without TG enzyme, the coagulated yogurt with TG enzyme was not significantly different in acidity, live bacteria count, color, taste and odor (P>0.05); it was significantly higher in viscosity, hardness and water-holding capacity (P<0.05), and the addition of appropriate amount of TG enzyme was beneficial to the improvement of the quality of coagulated yogurt. |
| first_indexed | 2024-04-11T16:02:14Z |
| format | Article |
| id | doaj.art-1b5908ad8d2f41cd8c2fbecd4d4f2973 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:02:14Z |
| publishDate | 2022-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-1b5908ad8d2f41cd8c2fbecd4d4f29732022-12-22T04:14:55ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-06-014311839510.13386/j.issn1002-0306.20210900972021090097-11Effect of Adding Glutamine Transaminase on the Quality of Set-style YogurtChenchen HUO0Zhihe HU1Dingqiang LU2Yuting ZHU3Houdong XIAO4Wan YI5Mingrui LI6Tianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, ChinaTianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, ChinaTianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, ChinaTianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, ChinaTianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, ChinaTianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, ChinaTianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, ChinaThe objective of this work was to study the difference of physical and chemical indexes and sensory indexes between set-style yogurt with TG enzyme and plain set-style yogurt (without TG enzyme) in the fermentation process. The changes of acidity, viscosity, hardness, water holding capacity and viable count of yogurt during fermentation were measured by phenolphthalein indicator method, rheometer, texture analyzer, centrifugation and plate counting method, respectively. The changes of color, taste and smell were measured by electronic eye, electronic tongue and electronic nose, respectively, and sensory evaluation was carried out. The results showed that adding 0~5 U TG enzyme per gram of milk protein, the acidity of yogurt at the end of fermentation was within the range of 71.12~73.64 oT, and there was no significant difference in the acidity of yogurt (P>0.05). During the fermentation process, the viscosity and hardness increased significantly after 3 h (P<0.05), and the viscosity and hardness of set-style yogurt with TG enzyme increased significantly at the end of fermentation (P<0.05). With the increase of TG enzyme content, the water holding capacity increased significantly (P<0.05). Adding different concentrations of TG enzyme had no significant effect on the number of viable bacteria in set-style yogurt (P>0.05). The main color number of TG enzyme set-style yoghurt and common set-style yoghurt were both 4095, and there was no significant difference in color at the end of fermentation (P>0.05). By principal component analysis, adding different concentrations of TG enzyme after fermentation had no significant effect on the taste and smell of yogurt (P>0.05). According to sensory evaluation, yogurt that 1 g milk protein supplemented with 2 U TG enzyme had the best sensory. Therefore, compared with the plain set-style yogurt without TG enzyme, the coagulated yogurt with TG enzyme was not significantly different in acidity, live bacteria count, color, taste and odor (P>0.05); it was significantly higher in viscosity, hardness and water-holding capacity (P<0.05), and the addition of appropriate amount of TG enzyme was beneficial to the improvement of the quality of coagulated yogurt.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090097set-style yoghurtglutamine transaminasephysical and chemical indicatorssensory indexcomparison of differences |
| spellingShingle | Chenchen HUO Zhihe HU Dingqiang LU Yuting ZHU Houdong XIAO Wan YI Mingrui LI Effect of Adding Glutamine Transaminase on the Quality of Set-style Yogurt Shipin gongye ke-ji set-style yoghurt glutamine transaminase physical and chemical indicators sensory index comparison of differences |
| title | Effect of Adding Glutamine Transaminase on the Quality of Set-style Yogurt |
| title_full | Effect of Adding Glutamine Transaminase on the Quality of Set-style Yogurt |
| title_fullStr | Effect of Adding Glutamine Transaminase on the Quality of Set-style Yogurt |
| title_full_unstemmed | Effect of Adding Glutamine Transaminase on the Quality of Set-style Yogurt |
| title_short | Effect of Adding Glutamine Transaminase on the Quality of Set-style Yogurt |
| title_sort | effect of adding glutamine transaminase on the quality of set style yogurt |
| topic | set-style yoghurt glutamine transaminase physical and chemical indicators sensory index comparison of differences |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090097 |
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