Physical Properties of Low-Fat Kashar Cheese Manufactured with and without Transglutaminase

Year 2017, Volume: 8 Issue: 2, 166 - 171, 11.09.2017

Rabia Gemici Zübeyde Öner

Abstract

Transglutaminase (TG) is a transferase that forms both inter and
intra-molecular isopeptide bonds in and between many proteins by cross-linking
of the amino acid residues of protein bound glutamine and lysine. The
cross-linking affects the functional properties of proteins, thus enabling new
ways of structure formation. TG enzyms catalyzes the covalent cross-linking
formation in different proteins and provides an important treatment for food
processing. These reactions lead to changes in protein functional properties
and enable product formation with better rheological and sensory properties. In
this study, half-fat Kashar cheeses were produced using the TG enzyme and it
was investigated that the effect of TG on Kashar cheese. It was determined some
physico-chemical analysis such as pH, titratable acidity (oSH), total solids,
salt in solids, fat and fat in solids values. Hardness, springiness, gumminess,
chewiness and cohesiveness parameters were determined with texture analysis by
TA.XT.plus texture analyzer. When the results of physico-chemical and texture
analyzes are compared, it wasn’t observed that statistically significant differences
between the samples except fat in solids values of Kashar cheese samples during
maturation. As a result, it was determined that TG enzyme addition had no
effect on properties of half-fat Kashar cheese.

Keywords

Tekstural properties, transglutaminase, Kashar cheese

Transglutaminaz İlave Edilerek ve Edilmeksizin Üretilen Yarım Yağlı Kaşar Peynirlerinin Fiziksel Özellikleri

Abstract

Transglutaminaz (TG), proteine bağlı glutamin ve lisin amino
asit kalıntılarının çapraz bağlanmasıyla birçok protein arasında hem molekül
içi hem de moleküller arası izopeptit bağları oluşturan bir transferazdır.
Çapraz bağlama ile proteinlerin fonksiyonel özellikleri etkilenir ve böylelikle
yapı oluşumunda yeni yollar sağlanır. TG farklı proteinlerde kovalent çapraz
bağ oluşumunu katalize eder. Bu reaksiyonlar sonucunda, proteinlerin
fonksiyonel özelliklerinde değişiklik meydana gelerek daha iyi reolojik ve
duyusal özelliklere sahip ürün oluşumu sağlanır. Bu çalışmada, TG kullanılarak
yarım yağlı Kaşar peyniri yapılmış ve TG’nin Kaşar peyniri üzerine etkisi
araştırılmıştır. Bu etkileri belirlemek için Kaşar peyniri örneklerinin, fiziko-kimyasal
analizlerden pH, titrasyon asitliği (oSH), toplam kurumadde, yağ, kurumaddede
yağ ve kurumadde de tuz değerleri belirlenmiştir. TA.XT.plus tekstür cihazı ile
sertlik, esneklik, sakızımsılık, iç yapışkanlık ve çiğnenebilirlik gibi tekstür
parametreleri incelenmiştir. Olgunlaşma süresince Kaşar peyniri örneklerinin
kurumadde de yağ değerleri haricinde fiziko-kimyasal ve tekstür analiz
sonuçları karşılaştırıldığında istatistiksel bakımdan örnekler arasında
belirgin farklılık görülmemiştir. Sonuç olarak; TG enzimi ilavesinin yarım
yağlı Kaşar peyniri üzerinde olumlu ya da olumsuz bir etkisinin olmadığı
belirlenmiştir.

Keywords

Tekstürel özellikler, transglutaminaz, Kaşar peyniri

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