Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Wróblewska, Barbara [verfasserIn] Kaliszewska, Anna [verfasserIn] Kołakowski, Piotr [verfasserIn] Pawlikowska, Katarzyna [verfasserIn] Troszyńska, Agnieszka [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2010

Schlagwörter:	Cross-linking Immunoreactivity Yoghurt Milk proteins Sensory quality Transglutaminase

Übergeordnetes Werk:	Enthalten in: World journal of microbiology and biotechnology - Dordrecht [u.a.] : Springer Science + Business Media B.V, 1985, 27(2010), 2 vom: 21. Mai, Seite 215-227
Übergeordnetes Werk:	volume:27 ; year:2010 ; number:2 ; day:21 ; month:05 ; pages:215-227

Links:	Volltext

DOI / URN:	10.1007/s11274-010-0446-z

Katalog-ID:	SPR018483453

Internformat


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520			\|a Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples.
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700	1		\|a Kaliszewska, Anna \|e verfasserin \|4 aut
700	1		\|a Kołakowski, Piotr \|e verfasserin \|4 aut
700	1		\|a Pawlikowska, Katarzyna \|e verfasserin \|4 aut
700	1		\|a Troszyńska, Agnieszka \|e verfasserin \|4 aut
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912			\|a GBV_ILN_74
912			\|a GBV_ILN_90
912			\|a GBV_ILN_95
912			\|a GBV_ILN_100
912			\|a GBV_ILN_101
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
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912			\|a GBV_ILN_150
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912			\|a GBV_ILN_213
912			\|a GBV_ILN_224
912			\|a GBV_ILN_230
912			\|a GBV_ILN_250
912			\|a GBV_ILN_266
912			\|a GBV_ILN_281
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_370
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912			\|a GBV_ILN_702
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912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
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912			\|a GBV_ILN_2027
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912			\|a GBV_ILN_2034
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912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2057
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2070
912			\|a GBV_ILN_2086
912			\|a GBV_ILN_2088
912			\|a GBV_ILN_2093
912			\|a GBV_ILN_2106
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allfields	10.1007/s11274-010-0446-z doi (DE-627)SPR018483453 (SPR)s11274-010-0446-z-e DE-627 ger DE-627 rakwb eng 570 ASE 42.30 bkl Wróblewska, Barbara verfasserin aut Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples. Cross-linking (dpeaa)DE-He213 Immunoreactivity (dpeaa)DE-He213 Yoghurt (dpeaa)DE-He213 Milk proteins (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Transglutaminase (dpeaa)DE-He213 Kaliszewska, Anna verfasserin aut Kołakowski, Piotr verfasserin aut Pawlikowska, Katarzyna verfasserin aut Troszyńska, Agnieszka verfasserin aut Enthalten in World journal of microbiology and biotechnology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1985 27(2010), 2 vom: 21. Mai, Seite 215-227 (DE-627)306646889 (DE-600)1499109-3 1573-0972 nnns volume:27 year:2010 number:2 day:21 month:05 pages:215-227 https://dx.doi.org/10.1007/s11274-010-0446-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 42.30 ASE AR 27 2010 2 21 05 215-227
spelling	10.1007/s11274-010-0446-z doi (DE-627)SPR018483453 (SPR)s11274-010-0446-z-e DE-627 ger DE-627 rakwb eng 570 ASE 42.30 bkl Wróblewska, Barbara verfasserin aut Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples. Cross-linking (dpeaa)DE-He213 Immunoreactivity (dpeaa)DE-He213 Yoghurt (dpeaa)DE-He213 Milk proteins (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Transglutaminase (dpeaa)DE-He213 Kaliszewska, Anna verfasserin aut Kołakowski, Piotr verfasserin aut Pawlikowska, Katarzyna verfasserin aut Troszyńska, Agnieszka verfasserin aut Enthalten in World journal of microbiology and biotechnology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1985 27(2010), 2 vom: 21. Mai, Seite 215-227 (DE-627)306646889 (DE-600)1499109-3 1573-0972 nnns volume:27 year:2010 number:2 day:21 month:05 pages:215-227 https://dx.doi.org/10.1007/s11274-010-0446-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 42.30 ASE AR 27 2010 2 21 05 215-227
allfields_unstemmed	10.1007/s11274-010-0446-z doi (DE-627)SPR018483453 (SPR)s11274-010-0446-z-e DE-627 ger DE-627 rakwb eng 570 ASE 42.30 bkl Wróblewska, Barbara verfasserin aut Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples. Cross-linking (dpeaa)DE-He213 Immunoreactivity (dpeaa)DE-He213 Yoghurt (dpeaa)DE-He213 Milk proteins (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Transglutaminase (dpeaa)DE-He213 Kaliszewska, Anna verfasserin aut Kołakowski, Piotr verfasserin aut Pawlikowska, Katarzyna verfasserin aut Troszyńska, Agnieszka verfasserin aut Enthalten in World journal of microbiology and biotechnology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1985 27(2010), 2 vom: 21. Mai, Seite 215-227 (DE-627)306646889 (DE-600)1499109-3 1573-0972 nnns volume:27 year:2010 number:2 day:21 month:05 pages:215-227 https://dx.doi.org/10.1007/s11274-010-0446-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 42.30 ASE AR 27 2010 2 21 05 215-227
allfieldsGer	10.1007/s11274-010-0446-z doi (DE-627)SPR018483453 (SPR)s11274-010-0446-z-e DE-627 ger DE-627 rakwb eng 570 ASE 42.30 bkl Wróblewska, Barbara verfasserin aut Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples. Cross-linking (dpeaa)DE-He213 Immunoreactivity (dpeaa)DE-He213 Yoghurt (dpeaa)DE-He213 Milk proteins (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Transglutaminase (dpeaa)DE-He213 Kaliszewska, Anna verfasserin aut Kołakowski, Piotr verfasserin aut Pawlikowska, Katarzyna verfasserin aut Troszyńska, Agnieszka verfasserin aut Enthalten in World journal of microbiology and biotechnology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1985 27(2010), 2 vom: 21. Mai, Seite 215-227 (DE-627)306646889 (DE-600)1499109-3 1573-0972 nnns volume:27 year:2010 number:2 day:21 month:05 pages:215-227 https://dx.doi.org/10.1007/s11274-010-0446-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 42.30 ASE AR 27 2010 2 21 05 215-227
allfieldsSound	10.1007/s11274-010-0446-z doi (DE-627)SPR018483453 (SPR)s11274-010-0446-z-e DE-627 ger DE-627 rakwb eng 570 ASE 42.30 bkl Wróblewska, Barbara verfasserin aut Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples. Cross-linking (dpeaa)DE-He213 Immunoreactivity (dpeaa)DE-He213 Yoghurt (dpeaa)DE-He213 Milk proteins (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Transglutaminase (dpeaa)DE-He213 Kaliszewska, Anna verfasserin aut Kołakowski, Piotr verfasserin aut Pawlikowska, Katarzyna verfasserin aut Troszyńska, Agnieszka verfasserin aut Enthalten in World journal of microbiology and biotechnology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1985 27(2010), 2 vom: 21. Mai, Seite 215-227 (DE-627)306646889 (DE-600)1499109-3 1573-0972 nnns volume:27 year:2010 number:2 day:21 month:05 pages:215-227 https://dx.doi.org/10.1007/s11274-010-0446-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 42.30 ASE AR 27 2010 2 21 05 215-227
language	English
source	Enthalten in World journal of microbiology and biotechnology 27(2010), 2 vom: 21. Mai, Seite 215-227 volume:27 year:2010 number:2 day:21 month:05 pages:215-227
sourceStr	Enthalten in World journal of microbiology and biotechnology 27(2010), 2 vom: 21. Mai, Seite 215-227 volume:27 year:2010 number:2 day:21 month:05 pages:215-227
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Cross-linking Immunoreactivity Yoghurt Milk proteins Sensory quality Transglutaminase
dewey-raw	570
isfreeaccess_bool	false
container_title	World journal of microbiology and biotechnology
authorswithroles_txt_mv	Wróblewska, Barbara @@aut@@ Kaliszewska, Anna @@aut@@ Kołakowski, Piotr @@aut@@ Pawlikowska, Katarzyna @@aut@@ Troszyńska, Agnieszka @@aut@@
publishDateDaySort_date	2010-05-21T00:00:00Z
hierarchy_top_id	306646889
dewey-sort	3570
id	SPR018483453
language_de	englisch
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author	Wróblewska, Barbara
spellingShingle	Wróblewska, Barbara ddc 570 bkl 42.30 misc Cross-linking misc Immunoreactivity misc Yoghurt misc Milk proteins misc Sensory quality misc Transglutaminase Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter
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topic_title	570 ASE 42.30 bkl Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter Cross-linking (dpeaa)DE-He213 Immunoreactivity (dpeaa)DE-He213 Yoghurt (dpeaa)DE-He213 Milk proteins (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Transglutaminase (dpeaa)DE-He213
topic	ddc 570 bkl 42.30 misc Cross-linking misc Immunoreactivity misc Yoghurt misc Milk proteins misc Sensory quality misc Transglutaminase
topic_unstemmed	ddc 570 bkl 42.30 misc Cross-linking misc Immunoreactivity misc Yoghurt misc Milk proteins misc Sensory quality misc Transglutaminase
topic_browse	ddc 570 bkl 42.30 misc Cross-linking misc Immunoreactivity misc Yoghurt misc Milk proteins misc Sensory quality misc Transglutaminase
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title	Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter
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title_full	Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter
author_sort	Wróblewska, Barbara
journal	World journal of microbiology and biotechnology
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author_browse	Wróblewska, Barbara Kaliszewska, Anna Kołakowski, Piotr Pawlikowska, Katarzyna Troszyńska, Agnieszka
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author-letter	Wróblewska, Barbara
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title_sort	impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter
title_auth	Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter
abstract	Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples.
abstractGer	Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples.
abstract_unstemmed	Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples.
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container_issue	2
title_short	Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter
url	https://dx.doi.org/10.1007/s11274-010-0446-z
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author2	Kaliszewska, Anna Kołakowski, Piotr Pawlikowska, Katarzyna Troszyńska, Agnieszka
author2Str	Kaliszewska, Anna Kołakowski, Piotr Pawlikowska, Katarzyna Troszyńska, Agnieszka
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doi_str	10.1007/s11274-010-0446-z
up_date	2024-07-03T20:02:22.948Z
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Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

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