Hinz, K,Huppert, T,Kulozik, U,Kelly, AL;

2007

April

International Dairy Journal

Influence of enzymatic cross-linking on milk fat globules and emulsifying properties of milk proteins

Validated

()

transglutaminase homogenisation milk cream buttermilk TRANSGLUTAMINASE TREATMENT MEMBRANE

17

289

293

The enzyme transglutaminase (TGase) can modify dairy protein functionality through cross-linking of proteins. This study examined the effects of TGase treatment on milk fat globules and the emulsifying properties of milk proteins. The extent of TGase-induced cross-linking of caseins increased with incubation time, with no differences between whole and skim milk. Extensive clustering of fat globules in extensively cross-linked raw whole milk occurred on homogenisation at 400 or 800 bar. Considerably less clustering of fat globules was observed when recombined milk (90 g fat L-1) was prepared from TGase-treated skim milk and homogenised at 400 or 800 bar. TGase treatment did not affect fat globule size in cream, but prevented coalescence of fat globules therein, possibly through cross-linking of milk fat globule membrane components. TGase-induced cross-linking of milk proteins affected their emulsifying properties and may increase the stability of natural milk fat globules against coalescence. (c) 2006 Elsevier Ltd. All rights reserved.

DOI 10.1016/j.idairyj.2006.05.001