Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream
Merve Al, Fatma Ersöz, Tuğba ÖZAKTAŞ, Aysun Türkanoğlu‐Özçelik, Ahmet Küçükçetin
Abstract
In this study, the effect of recombinant microbial transglutaminase enzyme on the physicochemical properties of ice cream produced by two different methods was investigated. For this purpose, different enzyme units (2, 4 and 6 U/g milk protein) were applied to both ice cream mixture and milk. While with the first method, a 10% increase in the overrun value of ice cream samples was observed, a 7% increase was obtained by the second method. All ice cream samples exhibited pseudoplastic behaviour. This study indicated that transglutaminase concentration is an important factor in terms of improving the physicochemical properties of ice cream.
Topics & Concepts
Ice creamTissue transglutaminaseFood scienceChemistryShear thinningChromatographyEnzymeRheologyBiochemistryMaterials scienceComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes