Abstract:
This stady aims at exploring the enzymatic activity of transglutaminase, which extracted from
bacteria Streptomyces mobaraense. And who represents interests biotechnological with the aim
of his application in the food-processing industry (meat, fish, dairy product). Transglutaminase
is considered as a processing aid (89/107/EEC) by EFSA (European food authority) and
labeling therefore unnecessary. This work concern the use of TG to improve the rheologic
quality some fermented milk (yogurt). The assays realized in this sense revealed that the
addition of this enzyme at rate of 0.30 g/L increases and improves yogurt texture. The result of
the viscosity respectively obtained indicate that samples prepared in the presence of
transglutaminase have higher values those samples.
