Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report
The objective of this study was to investigate the effect of the addition of transglutaminase (TG) preparation Saprovia L ® (PMT TRADING Co. Ltd, Lodz, Poland) on the properties of ice cream with 40 g/kg and 70 g/kg fat content. TG was added at a concentration of 2 U/g protein. We studied the effect...
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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
2016-07-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-3/pjfns-2015-0037/pjfns-2015-0037.xml?format=INT |
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| author | Kasprzyk Iwona Markowska Joanna Polak Elżbieta |
| author_facet | Kasprzyk Iwona Markowska Joanna Polak Elżbieta |
| author_sort | Kasprzyk Iwona |
| collection | DOAJ |
| description | The objective of this study was to investigate the effect of the addition of transglutaminase (TG) preparation Saprovia L ® (PMT TRADING Co. Ltd, Lodz, Poland) on the properties of ice cream with 40 g/kg and 70 g/kg fat content. TG was added at a concentration of 2 U/g protein. We studied the effect of transglutaminase on fresh and 3-month-stored at -25°C ice cream. Ice cream mixes were prepared with 5 g/kg stabilizer. Melting test was performed after thermal shocks until the “1st drop” occurrence. The amount of effluent was measured within the 0-120 min time frame. We evaluated the appearance of the samples and carried out the TPA and compression analysis. The addition of the enzyme has increased the resistance of stored ice cream to repeated thermal shocks. |
| format | Article |
| id | doaj-art-d0f110607e5f487a82d08ff5396b7ab2 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-07-01 |
| 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-d0f110607e5f487a82d08ff5396b7ab22025-02-02T15:59:12ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-07-0166322723110.1515/pjfns-2015-0037pjfns-2015-0037Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short ReportKasprzyk Iwona0Markowska Joanna1Polak Elżbieta2Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Frozen Food Technology and Refrigeration Department, Al. Marszałka J. Piłsudskiego 84, 92–202 Łódź, PolandProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Frozen Food Technology and Refrigeration Department, Al. Marszałka J. Piłsudskiego 84, 92–202 Łódź, PolandProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Frozen Food Technology and Refrigeration Department, Al. Marszałka J. Piłsudskiego 84, 92–202 Łódź, PolandThe objective of this study was to investigate the effect of the addition of transglutaminase (TG) preparation Saprovia L ® (PMT TRADING Co. Ltd, Lodz, Poland) on the properties of ice cream with 40 g/kg and 70 g/kg fat content. TG was added at a concentration of 2 U/g protein. We studied the effect of transglutaminase on fresh and 3-month-stored at -25°C ice cream. Ice cream mixes were prepared with 5 g/kg stabilizer. Melting test was performed after thermal shocks until the “1st drop” occurrence. The amount of effluent was measured within the 0-120 min time frame. We evaluated the appearance of the samples and carried out the TPA and compression analysis. The addition of the enzyme has increased the resistance of stored ice cream to repeated thermal shocks.http://www.degruyter.com/view/j/pjfns.2016.66.issue-3/pjfns-2015-0037/pjfns-2015-0037.xml?format=INTice creamtransglutaminasethermal shocksstorage |
| spellingShingle | Kasprzyk Iwona Markowska Joanna Polak Elżbieta Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report Polish Journal of Food and Nutrition Sciences ice cream transglutaminase thermal shocks storage |
| title | Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report |
| title_full | Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report |
| title_fullStr | Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report |
| title_full_unstemmed | Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report |
| title_short | Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report |
| title_sort | effect of microbial transglutaminase on ice cream heat resistance properties a short report |
| topic | ice cream transglutaminase thermal shocks storage |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-3/pjfns-2015-0037/pjfns-2015-0037.xml?format=INT |
| work_keys_str_mv | AT kasprzykiwona effectofmicrobialtransglutaminaseonicecreamheatresistancepropertiesashortreport AT markowskajoanna effectofmicrobialtransglutaminaseonicecreamheatresistancepropertiesashortreport AT polakelzbieta effectofmicrobialtransglutaminaseonicecreamheatresistancepropertiesashortreport |