Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt

The effects of enzymatic deamidation by protein-glutaminase (PG) on the texture, rheology, microstructure, and sensory properties of skimmed set-type yoghurt were studied. The proportion of small-particle size milk protein micelles (10-50 nm) increased significantly from 0 to 99.39% after PG deamidation. Cryo-SEM results revealed that PG-treated yoghurt had a denser and less open 3D structure. PG was effective at inhibiting post-acidification during storage at 4 degrees C. The water holding capacity of PG-treated yoghurt (0.12 U center dot mL(-1)) increased by more than 15%. The fluidity and viscosity of yoghurt were significantly improved with increasing PG dose. Sensory evaluation revealed that PG (0.06 U center dot mL(-1)) significantly improved the smoothness and creaminess of skimmed settype yoghurt, which corresponded to the pastiness in texture. In summary, PG can effectively address the problems of post-acidification, gel fracture, and flavors change in skimmed set-type yoghurt, providing new applications for PG in the food industry.

Automated summary

The effects of enzymatic deamidation by protein-glutaminase (PG) on skimmed set-type yoghurt were studied. The results showed that PG significantly increased the proportion of small-particle size milk protein micelles and improved the texture, rheology, microstructure, and sensory properties of the yoghurt. It also effectively inhibited post-acidification, increased water holding capacity, and improved fluidity and viscosity of the yoghurt. The sensory evaluation revealed that PG enhanced the smoothness and creaminess of the yoghurt, addressing problems of post-acidification, gel fracture, and flavors change.