ETUDE DE L’EFFET DE LA TRANSGLUTAMINASE SUR LA QUALITE DU FROMAGE A PATE MOLLE TYPE CAMEMBERT

Abstract

The aim of this study is to see the effect of microbial enzyme PROBIND® CH 2.0 transglutaminase extracted from bacteria Streptomyces mobaraensis formerly called Streptoverticillium mobaraense in the camembert quality, this enzyme is widely used in the food industry (meat products, bakery products, fish products and dairy products), the MTG catalysis cross-linking of proteins in soybean globulins, wheat proteins, egg protein, milk proteins, that cross-linking is irreversible and provides protein of such as thermal stability properties, water holding capacity, which gives the food product rheological and physic chemical properties result of the cross-linking. The tests which realized in this way have detected that the addition of the MTG at 0.15 g / l and 0.30 g / l before the addition of rennet to mature milk with lactic ferments and CaCl2 provide a rapid coagulation of milk and affects in a significant manner on the protein levels and solids content levels, as well as on the cheese yield ,compared to Camembert sample prepared without added MTG, while this enzyme have no effect on the pH variation, but attention can attract on its indirect effect on the fat levels, which can be reflected by the formation of the protein network under the effect of the rennet coagulation more the effect of MTG which traps fatty molecules. By its ability to crosslink proteins that provide them the property of water holding, MTG decreases syneresis of studied cheeses. The bacteriological analyzes results show that the MTG has no effect on the bacterial flora that grow in the camembert, it is confirmed by the presence of total germs at 30 ° C , total Coliforms and faecal Coliforms. An analysis of the whey samples outcome from the treated milk by MTG shows its effect on the losses, where it was deduced that the microbial TG has no effect on the losses of lactose, fat, mineral salt; but its effect got hit on the protein loss, from where it was noted that the whey protein levels lost of the samples treated by the MTG is fewer than the control sample manufactured without MTG.