Asian-Australasian Journal of Animal Sciences

  • 제15권1호
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  • Pages.106-110
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  • 2002
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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Evaluation of Transglutaminase from Pig Plasma on the Quality of Milk Curd

  • Tseng, Tsai-Fuh (Department of Animal Science, National Chia-Yi University) ;
  • Liu, Deng-Cheng (Department of Animal Science, National Chung-Hsing University) ;
  • Chen, Ming-Tsao (Department of Animal Science, National Chung-Hsing University)
  • 투고 : 2001.05.28
  • 심사 : 2001.08.23
  • 발행 : 2002.01.01
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초록

The purpose of this study was to examine the effect of different levels of crude pig plasma transglutaminase (TGase) on the quality of milk curd. Different levels (0, 0.1, 0.2, 0.4, 0.8 and 1.0%) of crude pig plasma TGase was added to fresh milk, individually, and then incubated at $35^{\circ}C$. The time of milk curdling was recorded. Simultaneously, rheological properties, L value and microstructure of the samples were measured and observed. The results showed that the time of milk curdling decreased and the curd strength of milk curd increased with increasing of TGase (p<0.05). The softness of milk curd had the highest value when 0.8% TGase was added (p<0.05). However, L value of milk curds was not significantly different among all treatments. The microstructure of milk curd observed by scanning electron microscopy (SEM) became more dense with TGase level increased.

키워드

참고문헌

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피인용 문헌

  1. Microbial Transglutaminase Modifies Gel Properties of Porcine Collagen vol.16, pp.2, 2002, https://doi.org/10.5713/ajas.2003.269