Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate
Rosemary (Rosmarinus officinalis L.) transglutaminase (RTGase) was used to cross-link whey protein isolate (WPI) and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortified with 1% WPI powder tre...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2016-0020/pjfns-2016-0020.xml?format=INT |
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| author | Ibrahim Osama Glibowski Pawel Nour Maher El-Hofi Mahmoud El-Tanboly El-Sayed Abd-Rabou Nabil |
| author_facet | Ibrahim Osama Glibowski Pawel Nour Maher El-Hofi Mahmoud El-Tanboly El-Sayed Abd-Rabou Nabil |
| author_sort | Ibrahim Osama |
| collection | DOAJ |
| description | Rosemary (Rosmarinus officinalis L.) transglutaminase (RTGase) was used to cross-link whey protein isolate (WPI) and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortified with 1% WPI powder treated with RTGase at the level of 2.5 and 10 unit/g protein were studied. Chemical, rheological, textural and organoleptic properties of the yoghurt treated with RTGase were better than these of the control yoghurt. |
| format | Article |
| id | doaj-art-1456a06c369843ba84daa283b9accdfa |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-1456a06c369843ba84daa283b9accdfa2025-02-02T18:27:28ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-12-0167426527410.1515/pjfns-2016-0020pjfns-2016-0020Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein IsolateIbrahim Osama0Glibowski Pawel1Nour Maher2El-Hofi Mahmoud3El-Tanboly El-Sayed4Abd-Rabou Nabil5Dairy Sciences Department, National Research Centre in Dokki, Cairo, EgyptDepartment of Biotechnology, Human Nutrition and Food Raw Material Science, University of Life Sciences in Lublin, Skromna 8, 20–704Lublin, PolandDairy Department, Faculty of Agriculture, Al-Azhar University, Cairo, EgyptDairy Sciences Department, National Research Centre in Dokki, Cairo, EgyptDairy Sciences Department, National Research Centre in Dokki, Cairo, EgyptDairy Sciences Department, National Research Centre in Dokki, Cairo, EgyptRosemary (Rosmarinus officinalis L.) transglutaminase (RTGase) was used to cross-link whey protein isolate (WPI) and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortified with 1% WPI powder treated with RTGase at the level of 2.5 and 10 unit/g protein were studied. Chemical, rheological, textural and organoleptic properties of the yoghurt treated with RTGase were better than these of the control yoghurt.http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2016-0020/pjfns-2016-0020.xml?format=INTtransglutaminaserosemarycross-linkingwhey proteinsrheologygelation |
| spellingShingle | Ibrahim Osama Glibowski Pawel Nour Maher El-Hofi Mahmoud El-Tanboly El-Sayed Abd-Rabou Nabil Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate Polish Journal of Food and Nutrition Sciences transglutaminase rosemary cross-linking whey proteins rheology gelation |
| title | Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate |
| title_full | Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate |
| title_fullStr | Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate |
| title_full_unstemmed | Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate |
| title_short | Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate |
| title_sort | effect of rosemary transglutaminase on yoghurt fortified with whey protein isolate |
| topic | transglutaminase rosemary cross-linking whey proteins rheology gelation |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2016-0020/pjfns-2016-0020.xml?format=INT |
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