Keywords
Casein
Cheese
Crosslinking
Enzyme
Milk
Cheese
Crosslinking
Enzyme
Milk
Abstract
Various enzymes are used in the food industry to improve product quality. The enzyme transglutaminase is used to modify proteins in various foods through the formation of inter- and intramolecular epsilon-(gamma-glutamyl) lysine bonds. Previous studies have revealed that using transglutaminase in cheese production can increase the yield and enhance the characteristics of various types of cheese. However, the enzyme concentration, temperature, and pH influence the quality of cheese. This review aimed to discuss the potential of transglutaminase in cheese production. Our analysis showed that transglutaminase catalyzes the formation of covalent bonds between milk proteins (crosslinking), which results in a greater amount of casein trapped from whey and a higher yield of curd. Transglutaminase can also reduce production costs without negatively affecting cheese quality. These findings should prove useful in developing cheese products to improve consumer satisfaction.
References
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Duarte L, Matte CR, Bizarro CV, Ayub MAZ. 2020. Transglutaminases: part I—origins, sources, and biotechnological characteristics. World J Microbiol Biotechnol. 36(1). doi:10.1007/s11274-019-2791-x.
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Han XQ, Pfeifer JK, Lincourt RH, Schuerman JM, inventors; Kraft Foods Holdings Inc, assignee. 2003 Jun 3. Process for making a cheese product using transglutaminase. United States patent US 6,572,901. https://patents.google.com/patent/US6572901B2.
Han XQ, Spradlin JE, inventors; Kraft Foods Inc, assignee. 2000 Jul 25. Process for making cheese using transglutaminase and a non-rennet protease. United States patent US 6,093,424. https://patents.google.com/patent/US6093424A.
Han XQ, Spradlin JE, inventors; Kraft Foods Inc, assignee. 2001 May 1. Process for incorporating whey proteins into cheese using transglutaminase. United States patent US 6,224,914. https://patents.google.com/patent/US6224914B1.
Hinz K, Huppertz T, Kelly AL. 2012. Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria. J Dairy Res. 79(4):414–421. doi:10.1017/S0022029912000374.
Hoseyni Aghdam S, Dezyani M, Ezzaati R, Yasini Ardakani A, Daneshi M, Laripour Harat R, Bahadori Monfared A. 2013. The effect of microbial transglutaminase enzyme on textural and sensory properties of UF cheese. Iranian J Nutr Sci Food Technol. 7(5):481–487. http://nsft.sbmu.ac.ir/article-1-1042-en.html.
Hu Yn, Ge Ks, Jiang L, Guo Hy, Luo J, Wang F, Ren Fz. 2013. Effect of transglutaminase on yield, compositional and functional properties of low-fat Cheddar cheese. Food Sci Technol Res. 19(3):359–367. doi:10.3136/fstr.19.359.
Ibrahim OA, Nour MM, Khorshid MA, El-Hofi MA, El-Tanboly ESE, Abd-Rabou NS. 2016. UF-white soft cheese cross-linked by rosemary transglutaminase. Int J Dairy Sci. 12(1):64–72. doi:10.3923/ijds.2017.64.72.
Jimenez CC. 2013. Increasing yield of panela type cheese like using a modified maize-soy protein and transglutaminase. J Food Process Technol. 4(10):87. Kieliszek M, Misiewicz A. 2014. Microbial transglutaminase and its application in the food industry. A review. Folia Microbiol. 59(3):241–250. doi:10.1007/s12223-013-0287-x.
Kumazawa Y, Miwa N, inventors; Ajinomoto Co Inc, assignee. 2009 Mar 17. Process for producing cheese curd. United States patent US 7,504,119. https://patents.google.com/patent/US7504119B2.
Kumazawa Y, Sakamoto J, Kuraishi C, Nio N, Sakaguchi S, inventors; Ajinomoto Co Inc, assignee. 2004 Jun 15. Cheese yield enhancing method. United States patent US 6,749,873. https://patents.google.com/patent/US6749873B2.
Kuraishi C, Sakamoto J, Soeda T, inventors; Ajinomoto Co Inc, assignee. 1997 Oct 28. Process for producing cheese using transglutaminase. United States patent US 5,681,598. https://patents.google.com/patent/US5681598A.
Kütemeyer C, Froeck M, Werlein HD, Watkinson B. 2005. The influence of salts and temperature on enzymatic activity of microbial transglutaminase. Food Control. 16(8):735–737. doi:10.1016/j.foodcont.2004.06.012.
Macedo JA. 2009. Produção, purificação, caracterização e aplicação de transglutaminase de Streptomyces sp. CBMAI 837 [Production, purification, characterization and application of transglutaminase from Streptomyces sp. CBMAI 837; dissertation]. [São Paulo]: Universidade Estadual de Campinas. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254362.
Mahmood K, Nawal H, Ashna T. 2016. The effect of microbial transglutaminase enzyme on some physicochemical and sensory properties of goat’s whey cheese. Int Food Res J. 32:688–693.
Mahmood WA. 2009. Effect of microbial transglutaminase treatment on soft cheese properties. Mesopotamia J Agric. 37(4):19–27. doi:10.33899/magrj.2009.27525.
Martins IM, Matos M, Costa R, Silva F, Pascoal A, Estevinho LM, Choupina AB. 2014. Transglutaminases: recent achievements and new sources. Appl Microbiol Biotechnol. 98(16):6957–6964. doi:10.1007/s00253-014-5894-1.
Mazuknaite I, Guyot C, Leskauskaite D, Kulozik U. 2013. Influence of transglutaminase on the physical and chemical properties of acid milk gel and cottage type cheese. J Food Agric Env. 11:119–124.
Ministry of Trade of the Republic of Indonesia. 2019. Regulation of the Minister of Trade of the Republic of Indonesia number 29 of 2019 concerning provisions for import and export of animals and animal products. http://jdih.kemendag.go.id/backendx/image/regulasi/09190701_Translate_29_Tahun_2019.pdf.
Miskiyah, Usmiati S, Mulyorini M. 2011. Pengaruh enzim proteolitik dengan bakteri asam laktat probiotik terhadap karakteristik dadih susu sapi [Effect of proteolytic enzymes of probiotic lactic acid bacteria on the characteristics of cow’s milk curd]. Jurnal Ilmu Ternak dan Veteriner. 16(4):304–311.
Monogioudi E, Faccio G, Lille M, Poutanen K, Buchert J, Mattinen ML. 2011. Effect of enzymatic cross-linking of ?-casein on proteolysis by pepsin. Food Hydrocolloids. 25(1):71–81. doi:10.1016/j.foodhyd.2010.05.007.
Motoki M, Seguro K. 1998. Transglutaminase and its use for food processing. Trends Food Sci Technol. 9(5):204–210. doi:10.1016/S0924-2244(98 ) 00038-7.
Muhammad AS, Abdulqader AA, AL-Ansi W, Sajid BM, Al-Jaberi H, Ejaz S, Habimana l, Hameed T, Xia L. 2021. Current industrial applications of microbial transglutaminase: a review. Int J Adv Eng Manage Sci. 7(3):81–92. doi:10.22161/ijaems.73.11.
O jeda M, Etaio I, Valentin D, Dacremont C, Zannoni M, Tupasela T, Lilleberg L, Pérez-Elortondo FJ. 2021. Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: a cross-cultural study on European cheeses. Food Qual Preference. 87:104047. doi:10.1016/j.foodqual.2020.104047.
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