The catalytic activity of the transglutaminase enzyme during the life cycle of the white cheese product

The article tells us about the catalytic activity of the microbial transglutaminase enzyme in the process of storing white cheese, and its activity was evaluated using an enzyme immunoassay. We see from the article that the activity of this enzyme persists during the entire shelf life of the cheese....

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Bibliographic Details
Main Authors: Krasulya, O. N., Karakulova, E. A., Kanina, K. A., Zhukova, E. V., Zhizhin, N. A.
Format: Conference Proceeding
Language:English
Subjects:
Catalytic activity
Cheese
Enzymes
Immunoassay
Microorganisms
Milk
Proteins
Shelf life
Storage
Whey
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Summary:The article tells us about the catalytic activity of the microbial transglutaminase enzyme in the process of storing white cheese, and its activity was evaluated using an enzyme immunoassay. We see from the article that the activity of this enzyme persists during the entire shelf life of the cheese. In addition, it was found that there is enzyme in by-products, such as whey, which makes it difficult to recycle it in future. Histological researches of cheese were conducted, and it was established that the enzyme during storage forms a strong protein matrix throughout the entire life cycle of the product. From the point of view of the production of cheeses based on goat's milk a strong protein matrix is very important, because it contains a lot of whey proteins, and such cheese more often has a loose, soft structure and consistency, so this enzyme can improve the technological characteristics of the product. However, while maintaining the activity of this enzyme throughout the entire shelf life, its use in production is unacceptable. So it is necessary to continue research in this direction.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0100300