The effect of transglutaminase (TGase) on the thermostability of goat milk after heat pretreatment was studied. The results showed that the heat coagulation time (HCT) of goat milk significantly increased by increasing temperature and time (P<0.05). Pretreatment of goat milk at 60-70°C for 60 min or at 80-90°C for 30 min could completely inactivate the natural TGase inhibitor in the goat milk and could denature the milk protein. Additionally, the higher temperature the more milk protein was denatured, which was benefit for the cross-linking of milk protein by TGase. The existence of natural TGase inhibitor in the goat milk was further confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Heat pretreatment could increase the cross-linking degree of κ-casein mediated by TGase, which also prevented the dissociation of κ-casein from casein micelles and further improved the thermostability of the goat milk.
CHEN Si
,
ZHANG Fuxin
,
WANG Bini
,
SHAO Yuyu
,
CAO binyun
. Effect of heat pretreatment on thermostability of goat milk catalyzed by transglutaminase[J]. Food and Fermentation Industries, 2019
, 45(2)
: 25
-30
.
DOI: 10.13995/j.cnki.11-1802/ts.018060
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