Etude de l’effet de la Transglutaminase sur la qualité rhéologique d’un yaourt Brassé à base de différents types de lait reconstitué

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.