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. 2016;36(3):335-42.
doi: 10.5851/kosfa.2016.36.3.335. Epub 2016 Jun 30.

Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk

Sang Yoon Lee  1 , Mi-Jung Choi  1 , Hyung-Yong Cho  2 , Munkhtugs Davaatseren  3
Affiliations

Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk

Sang Yoon Lee et al. Korean J Food Sci Anim Resour. 2016.

Abstract

The object in this study is to investigate the effects of high pressure and freezing processes on the curdling of skim milk depending on the presence of transglutaminase (TGase) and glucono-δ-lactone (GdL). Skim milk was treated with atmospheric freezing (AF), high pressure (HP), pressure-shift freezing (PSF) and high pressure sub-zero temperature (HPST) processing conditions. After freezing and pressure processing, these processed milk samples were treated with curdling agents, such as TGase and GdL. Pressurized samples (HP, PSF and HPST) had lower lightness than that of the control. In particular, PSF had the lowest lightness (p<0.05). Likewise, the PSF proteins were the most insoluble regardless of whether they were activated by TGase and GdL, indicating the highest rate of protein aggregation (p<0.05). Furthermore, the TGase/GdL reaction resulted in thick bands corresponding to masses larger than 69 kDa, indicating curdling. Casein bands were the weakest in PSF-treated milk, revealing that casein was prone to protein aggregation. PSF also had the highest G' value among all treatments after activation by TGase, implying that PSF formed the hardest curd. However, adding GdL decreased the G' values of the samples except HPST-treated samples. Synthetically, the PSF process was advantageous for curdling of skim milk.

Keywords: aggregation; curdling; high pressure; skim milk; transglutaminase.

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Figures

Fig. 1.
Fig. 1.. Effect of activation of TGase and GdL on protein solubility of processed skim milk. A-E, a-e, W-ZMeans with different superscripts within the same row are significantly different (p<0.05).
Fig. 2.
Fig. 2.. Effect of activation of TGase and GdL on SDS-PAGE of processed skim milk. M, marker; C, control; AF, atmospheric freezing; HP, high pressure; PSF, pressure-shift freezing; HPST, high pressure sub-zero temperature.
Fig. 3.
Fig. 3.. Effect of activation of (A) TGase and (B) TGase/GdL on viscoelasticity of processed skim milk.
See this image and copyright information in PMC

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