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Lívia Darnay,Adél Len,Ágota Koncz,László Friedrich,László Rosta 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.6
Small angle neutron scattering (SANS) studies of fermentation of bovine milk with and without microbial transglutaminase (mTG) are described. Use of mTG increased the quality of low-fat yogurt via cross-linking of milk proteins. The SANS method was suitable for simultaneous characterization of the fermentation process and the effect of mTG. A decrease of whey protein release into the supernatant of centrifuged low-fat yogurt samples showed how mTG was capable to cross-link them already after 1 h of fermentation. The applied SANS method can be used to follow the sol-gel transformation of fermented dairy products in general. Moreover it can be a special tool for detecting the activity of mTG during fermentation of low-fat yogurts.