članak: 1 od 1  
Acta periodica technologica
2007, br. 38, str. 45-52
jezik rada: engleski
izvorni naučni članak
doi:10.2298/APT0738045M
Fizičko-hemijske karakteristike probiotskog jogurta proizvedenog uz primenu transglutaminaze
Milanović Spasenija D., Carić Marijana Đ., Đurić Mirjana S., Iličić Mirela D., Duraković Katarina G.
Univerzitet u Novom Sadu, Tehnološki fakultet

e-adresa: senadm@uns.ns.ac.yu

Sažetak

U radu je ispitan uticaj različitih koncentracija transglutaminaze (0,02%, 0,04% i 0,08%) na fizičko-hemijske osobine probiotskog jogurta proizvedenog uz primenu transglutaminaze. U laboratorijskim uslovima proizvedene su dve serije uzoraka jogurta iz obranog mleka sa 0,1% mlečne masti. Prva serija je proizvedena uz aktivaciju transglutaminaze na 40°C, 2 sata, a druga serija probiotskog jogurta proizvedena je bez prethodne aktivacije enzima. Za proizvodnju obe serije korišćena je probiotska starter kultura ABT-4 (Chr. Hansen A/S, Danska). Hemijski sastav, fizičko-hemijska svojstva (sposobnost vezivanja vode, sinerezis i pH vrednost) i senzorni kvalitet proizvedenih varijanti probiotskog jogurta ispitani su nakon proizvodnje i tokom 5 dana skladištenja. Generalno posmatrano, dodatak transglutaminaze (direktno ili uz primenu aktivacije) značajno poboljšava fizičko-hemijske karakteristike probiotskog jogurta. Aktivacija transglutaminaze u proizvodnji probiotskog jogurta doprinosi boljoj sposobnosti vezivanja vode nakon proizvodnje i tokom skladištenja.

Ključne reči

yoghurt; probiotic culture; transglutaminase; physico-chemical properties

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