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

()

17

4

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