Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report

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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Bibliographic Details
Main Authors: Kasprzyk Iwona, Markowska Joanna, Polak Elżbieta
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2016-07-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
ice cream
transglutaminase
thermal shocks
storage
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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