Influence of Transglutaminase Treatment on Proteolysis and Lipolysis of Low-Fat White-Brined Cheese Incorporated with Whey Proteins during Ripening

Subject Areas : Microbiology

H. Jooyandeh ¹ , E. Danesh ² , M. Goudarzi ³

1 - Associate Professor of the Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Mollasani, Ahvaz, Iran.
2 - M. Sc. Student of the Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Mollasani, Ahvaz, Iran.
3 - M. Sc. Student of the Department of Food Science & Engineering, Faculty of Biosystem Engineering, University of Tehran, Karaj, Iran.

Received: 2018-09-07 Accepted : 2018-09-07 Published : 2018-09-23

Keywords: Lipolysis, Low-Fat White-Brined Cheese, Proteolysis, Transglutaminase Enzyme, Whey Protein Isolate,

Abstract :

Introduction: Fat reduction adversely affects different properties of cheese. Transglutaminase treatment of low-fat milk incorporated with whey proteins makes it possible to develop a low-fat white-brined cheese with rheological properties similar to the full-fat counterpart. The objective of this study was to monitor the changes in proteolysis and lipolysis indices of transglutaminase–treated low-fat white-brined cheese during ripening. Materials and Methods: A control full-fat (3% fat), a control low-fat (1% fat) and an enzyme-treated low-fat (1% fat, 0.9 U transglutaminase/g protein, 5% whey protein isolate/L milk) white-brined cheese were produced and their physicochemical properties, proteolysis and lipolysis indices, FFA profile and organoleptic attributes were studied after 3, 20, 40 and 60 days. Results: The proteolysis and lipolysis indices of all samples showed an increasing trend during ripening (p<0.05). The development of proteolysis and lipolysis in white-brined cheese with reduced fat content was noticeably slower than its full-fat counterpart (p<0.05). Transglutaminase treatment of low-fat milk incorporated with whey proteins retarded the syneresis of resultant cheese and hereby promoted its extent of proteolysis and lipolysis (p<0.05). The decreasing rate of short-chain free fatty acids production was more pronounced than that of medium- and long-chain free fatty acids, due possibly to their contribution to production of flavor compounds. Flavor of enzyme-treated low-fat cheese was considerably improved during ripening (p<0.05) but was less appreciated by consumers than that of control full-fat sample (p<0.05). Conclusion: Transglutaminase treatment of low-fat milk incorporated with whey proteins results in a low-fat white-brined cheese with accelerated proteolysis and lipolysis and thus, more desirable organoleptic properties.

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