NDLI: Small angle neutron scattering study of nanostructural changes in microbial transglutaminase-treated low-fat yogurt during fermentation

Content Provider	Springer Nature Link
Author	Darnay, Lívia Len, Adél Koncz, Ágota Friedrich, László Rosta, László
Copyright Year	2015
Abstract	Small angle neutron scattering (SANS) studies of fermentation of bovine milk with and without microbial transglutaminase (mTG) are described. Use of mTG increased the quality of low-fat yogurt via cross-linking of milk proteins. The SANS method was suitable for simultaneous characterization of the fermentation process and the effect of mTG. A decrease of whey protein release into the supernatant of centrifuged low-fat yogurt samples showed how mTG was capable to cross-link them already after 1 h of fermentation. The applied SANS method can be used to follow the sol-gel transformation of fermented dairy products in general. Moreover it can be a special tool for detecting the activity of mTG during fermentation of low-fat yogurts.
Starting Page	2125
Ending Page	2128
Page Count	4
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	24
Issue Number	6
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2015-12-31
Publisher Place	Seoul
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	SANS yogurt microbial transglutaminase fermentation viscosity Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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Small angle neutron scattering study of nanostructural changes in microbial transglutaminase-treated low-fat yogurt during fermentation