Extraction, Purification and Characterization of Transglutaminase from Silver Beet Leaves and its Effect on Sensory, Chemical and Rheological Properties of Kareish Cheese | ||
| Journal of Food and Dairy Sciences | ||
| Article 8, Volume 10, Issue 12, December 2019, Pages 495-501 PDF (983.88 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2019.71368 | ||
| Authors | ||
| M. S. Darwish; Asmaa A. El-Awady; M. S. Mostafa | ||
| Dairy Department – Faculty of Agriculture – Mansoura University | ||
| Abstract | ||
| Strategy in transgluaminase (TGase) extracted from silver beet leaves (Beta vulgaris L.) performed by three stages. Ammonium sulfate precipitation (40-80%) is an important technique as an initial step in TGase purification, followed by an impure TGase sample is loaded into 2-(Diethylamino)ethyl ether sephadex A50. The final purification step was carried out by eluting dialyzed fractions into Sephadex G-100. The purified TGase was successfully purified by three purification steps with 224.2 U/mg of TGase specific activity, 3.4 fold increase in purification and 20.33% yields. The optimum temperature and pH of silver beet leaves TGase were 50°C and 5.0, respectively. The TGase completely lost its activity after 15 min at 80°C, however recovery of TGase after exposure to sodium chloride concentrations ranging from 2-6% does not affect its activity. The influence of different concentrations (5, 7.5 and 10U/g protein) of TGase on chemical, textural and sensorial of Kareish over storage time were detected. The yield and moisture content were reached the maximum values in cheese treated with TGase (10Ug-1protein), in addition to the same treatment received maximum average scores in sensory evaluation. The concentration of TGase is negatively proportional with the gumminess, adhesiveness and hardnesss values of resulted cheese. | ||
| Keywords | ||
| transgluaminase; silver beet leaves – Kareish cheese; Sensory evaluation | ||
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