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

Öz

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.

Anahtar Kelimeler

• Tekstural properties,transglutaminase,Kashar cheese

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

Öz

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.

Anahtar Kelimeler

• Tekstürel özellikler,transglutaminaz,Kaşar peyniri

Kaynakça

1. Aaltonen, T., Huumonen, I., Myllarinen, P. (2014). Controlled transglutaminase treatment in Edam cheese-making. International Dairy Journal 38: 179-182.
2. Ahmed, M.A., El-Nimer, A.M.M., Mostafa, M.A. Omar, H. (2015). Effect of fat replacer or transglutaminase on the quality of low-fat Gouda-like cheese. World Journal of Dairy and Food Sciences 10(2): 170-180.
3. Aloğlu, H.Ş., Öner, Z. (2013). The effect of treating Goat’s milk with transglutaminase on chemical, structural and sensory properties of Labneh. Small Ruminant Research 109: 31-37.
4. Anonim, (1995). Türk standartları enstitüsü, Beyaz peynir standardı, TS 591, Ankara.
5. Anonim, (2006). Türk standartları enstitüsü, Beyaz peynir standardı, TS 591, Ankara.
6. Bönisch, M.P., Tolkach, A., Kulozik, U. (2006). Inactivation of an indigenous transglutaminase inhibitor in milk serum by means of UHT-treatment and membrane separation techniques. International Dairy Journal 16: 669–678.
7. Bradley, R.L., Arnold, E., Barbano, D.M., Semerad, R.G., Smith, D.E., Vines, B.K. (1992). Chemical and physical methods in standard. 433–531.
8. De Jong, G.A.H., Koppelman, S.J. (2002). Transglutaminase catalyzed reactions: Impact on food applications. Journal of Food Science 67: 2798–2806.

9. Demirkaya, A.K., Ceylöan, Z.G. (2009). The effect of microbiological transglutaminase on microbiological, chemical, textural and sensory properties of yogurt.The Australian Journal of Dairy Technology 64: 171-176.
10. Desá, E.M.F., Bordignon-Luiz, M.T. (2010). The effect of transglutaminase on the properties of milk gels and processed cheese. International Journal of Dairy Technology 63: 243-251.
11. Faergamand, M., Otte, J., Qvist, K.B. (1998). Emulsifying properties of milk proteins cross-linked with microbial transglutaminase. International Dairy Journal 8: 715-723.
12. Faergemand, M., Sorensen, M.V., Jorgensen, U., Budolfsen, G. Qvist, K.B. (1999). Transglutaminase: Effect on instructural and sensory texture of set-style yoghurt. Milchwissenschaft 54: 563–566.
13. Gauche, C., Tomazi, T., Barreto, P.L.M., Ogliari, P.J. Bordignon-Luiz, M.T. (2009). Physical properties of yoghurt manufactured with milk whey and transglutaminase. LWT-Food Science and Technology 42: 239-243.
14. Guerra-Martınez, J.A., Montejano, J.G., Martın-del-Campo, S.T. (2012). Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture. CyTA-Journal of Food 10(4): 296–305.
15. Gustaw, W., Mleko, S., Tomczynska-Mleko, M. (2008). Production of UF-milk cheeses: Effect of rennet and transglutaminase on coagulation time, texture and syneresis.Milchwissenschaft 63: 141-144.
16. Hu, Y., Ge, K., Jlang, L., Guo, H., Luo, J.,Wang, F., Ren, F. (2013). Effect of transglutaminase on yield, compositional and functional properties of low-fat Cheddar Cheese. LWT-Food Science and Technology 19(3): 359–367.
17. Jaros, D., Partschefeld, C., Henle, T., Rohm, H. (2006). Transglutaminase in dairy products: Chemistry, physics, applications. Journal of Texture Studies 37: 113–155.
18. Keçeli, T., Şahan N., Yaşar, K. (2006). The effect of pre-acidification wilt citric acid on reduced-fat Kashar Cheese. The Australian Journal of Dairy Technology 61(1): 32-36.
19. Kim, S.Y., Gunasekaran, S., Olson, N.F. (2004). Combined use of chymosin and protease from cryphonectria parasitica for control of meltability and firmness of Cheddar Cheese. Journal of Dairy Science 87(13): 274-283.
20. Koca, N. (2002). Bazı İkame Maddelerinin Yağı Azaltılmış Taze Kaşar Peynirinin Nitelikleri Üzerine Etkisi. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, İzmir, TR.
21. Kurultay, Ş., Yaşar, K., Öksüz, Ö. (2004). The effects of different curd pH and stretching temperatures on some chemical properties of Kashar Cheese. Milchwissenschaft 59(7-8): 386-388.
22. Kwan, S.W. Easa, A.M. (2003). Comparing physical properties of retort-resistant glucono-δ-lactone tofu treated with commercial transglutaminase enzyme or low levels of glucose. LWT-Food Science and Technology 36: 643-646.
23. Lorenzen, P.C., Schlimme, E. (1998). Properties and potential fields of application of transglutaminase preparations in dairying. Bulletin of the International Dairy Federation 332: 47–53.
24. Lorenzen, P.C., Neve, H., Mautner, A. Schlimme, E. (2002). Effect of enzymatic cross-linking of milk proteins on functional properties of set style yoghurt. International Journal of Dairy Technology 55: 152–157.
25. Miwa, N., Kumazawa, Y., Nakagoshi, H., Sakaguchi, S. inventors; Ajinomoto Co., Inc., assignee. (2002). Method for modifying raw material milk and dairy product prepared by using the modified raw material milk. European Patent 1 197 152 A2.
26. Motoki, M., Seguro, K. (1998). Transglutaminase and its use for food processing. Trends in Food Science and Technology 9: 204–210.
27. Nielsen, P.M. (1995). Reactions and potential industrial applications of transglutaminase. Review of literature and patents. Food Biotechnology 9: 119–156.
28. Öner, Z. (2004). Mikrobiyal transglutaminazın özellikleri ve gıda sanayinde kullanılma olanakları. Gıda 29: 269-272
29. Özer, B., Kirmaci, H.A., Öztekin, S., Hayaloglu, A. Atamer, M. (2007). Incorporation of microbial transglutaminase into non-fat yogurt production. International. Dairy Journal 17: 199-207.
30. Özrenk, E. (2006). The use of transglutaminase in dairy products. International Journal Dairy Technology 2(59): 1-7.
31. Rachel, N., Pelletier, J., 2013. Biotechnological application of transglutaminase. Biomolecules 3: 870–88.
32. Raphaelıdes, S., Antonıou, K.D., Petrıdıs, D. (1995). Texture evaluation of ultra filtered teleme cheese. Journal of Food Science 60(6): 1211-1215.
33. Salinaz-Valdés, A., De la Rosa Millán, J., Serna-Saldívar, S. O., Chuck-Hernández, C. (2015). Yield and textural characteristics of Panela Cheeses produced with dairy-vegetable protein (soybean or peanut) blends supplemented with transglutaminase. Journal of Food Science 80(12): 2950-2956
34. Scott, R. (1981). Cheesemaking Practice. Applied Science Publishers, London
35. Sert, D. (2004). Pastörize ve çiğ sütten işlenen kaşar peynirlerinin olgunlaşma sırasında oluşan bazı özelliklerin belirlenmesi. Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Konya, TR.
36. Şener, L.G. (2012). Beyaz peynir üretiminde transglutaminaz enzimi kullanım olanakları. Abant İzzet Baysal Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 2s, Bolu.
37. Şahan, N. Kaçar, A., 2003. Kaşar peyniri ve bazı kalite özellikleri. Third Congress on Food Engineering, Ankara, TR.
38. Yokoyama, K., Nio, N., Kikuchi, Y. (2004). Properties and applications of microbial transglutaminase. Applied Microbiology Biotechnology 64: 447-454.