Recent Advances in the Use of Transglutaminase in Cheese Production
Various enzymes are used in the food industry to improve product quality. The enzyme transglutaminase is used to modify proteins in various foods through the formation of inter- and intramolecular epsilon-(gamma-glutamyl) lysine bonds. Previous studies have revealed that using transglutaminase in ch...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universiti Brunei Darussalam
2021-11-01
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| Series: | ASEAN Journal on Science and Technology for Development |
| Subjects: | |
| Online Access: | https://ajstd.org/index.php/ajstd/article/view/675 |
| _version_ | 1827364172134875136 |
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| author | Warsono El Kiyat Evlyn Laurenthia Janice Michaela Rizfi Fariz Pari |
| author_facet | Warsono El Kiyat Evlyn Laurenthia Janice Michaela Rizfi Fariz Pari |
| author_sort | Warsono El Kiyat |
| collection | DOAJ |
| description | Various enzymes are used in the food industry to improve product quality. The enzyme transglutaminase is used to modify proteins in various foods through the formation of inter- and intramolecular epsilon-(gamma-glutamyl) lysine bonds. Previous studies have revealed that using transglutaminase in cheese production can increase the yield and enhance the characteristics of various types of cheese. However, the enzyme concentration, temperature, and pH influence the quality of cheese. This review aimed to discuss the potential of transglutaminase in cheese production. Our analysis showed that transglutaminase catalyzes the formation of covalent bonds between milk proteins (crosslinking), which results in a greater amount of casein trapped from whey and a higher yield of curd. Transglutaminase can also reduce production costs without negatively affecting cheese quality. These findings should prove useful in developing cheese products to improve consumer satisfaction. |
| first_indexed | 2024-03-08T08:05:04Z |
| format | Article |
| id | doaj.art-e037c48e42a74905a1a31eebfd2890da |
| institution | Directory Open Access Journal |
| issn | 0217-5460 2224-9028 |
| language | English |
| last_indexed | 2024-03-08T08:05:04Z |
| publishDate | 2021-11-01 |
| publisher | Universiti Brunei Darussalam |
| record_format | Article |
| series | ASEAN Journal on Science and Technology for Development |
| spelling | doaj.art-e037c48e42a74905a1a31eebfd2890da2024-02-02T11:27:15ZengUniversiti Brunei DarussalamASEAN Journal on Science and Technology for Development0217-54602224-90282021-11-0138283–8883–8810.29037/ajstd.675806Recent Advances in the Use of Transglutaminase in Cheese ProductionWarsono El Kiyat0Evlyn Laurenthia1Janice Michaela2Rizfi Fariz Pari3Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Sheik Khalifa Bin Zayed Street, 'Asharij, Al Ain, Abu Dhabi 15551, United Arab EmiratesDepartment of Food Technology, Faculty of Life Sciences, Universitas Surya, Grand Serpong Mall F8 and F9, Jl. MH. Thamrin, North Panunggangan, Pinang, Tangerang, Banten 15143, IndonesiaDepartment of Food Technology, Faculty of Life Sciences, Universitas Surya, Grand Serpong Mall F8 and F9, Jl. MH. Thamrin, North Panunggangan, Pinang, Tangerang, Banten 15143, IndonesiaDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University, Jl. Agatis, Babakan, Dramaga, Bogor 16680, IndonesiaVarious enzymes are used in the food industry to improve product quality. The enzyme transglutaminase is used to modify proteins in various foods through the formation of inter- and intramolecular epsilon-(gamma-glutamyl) lysine bonds. Previous studies have revealed that using transglutaminase in cheese production can increase the yield and enhance the characteristics of various types of cheese. However, the enzyme concentration, temperature, and pH influence the quality of cheese. This review aimed to discuss the potential of transglutaminase in cheese production. Our analysis showed that transglutaminase catalyzes the formation of covalent bonds between milk proteins (crosslinking), which results in a greater amount of casein trapped from whey and a higher yield of curd. Transglutaminase can also reduce production costs without negatively affecting cheese quality. These findings should prove useful in developing cheese products to improve consumer satisfaction.https://ajstd.org/index.php/ajstd/article/view/675caseincheesecrosslinkingenzymemilk |
| spellingShingle | Warsono El Kiyat Evlyn Laurenthia Janice Michaela Rizfi Fariz Pari Recent Advances in the Use of Transglutaminase in Cheese Production ASEAN Journal on Science and Technology for Development casein cheese crosslinking enzyme milk |
| title | Recent Advances in the Use of Transglutaminase in Cheese Production |
| title_full | Recent Advances in the Use of Transglutaminase in Cheese Production |
| title_fullStr | Recent Advances in the Use of Transglutaminase in Cheese Production |
| title_full_unstemmed | Recent Advances in the Use of Transglutaminase in Cheese Production |
| title_short | Recent Advances in the Use of Transglutaminase in Cheese Production |
| title_sort | recent advances in the use of transglutaminase in cheese production |
| topic | casein cheese crosslinking enzyme milk |
| url | https://ajstd.org/index.php/ajstd/article/view/675 |
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