The effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream

Authors
Samaneh Faraji Kafshgari
Mehran Alami
Morteza Khomeiri
Ali Motamedzadegan
Abstract
The present research work was aimed to evaluate the effects of whey protein concentrate (WPC) at different levels of 0, 2, and 4%, as a protein based fat replacer, soy protein isolate (SPI) (0, 1, and 2%) and microbial transglutaminase (MTG) (0, 1, and 2%) on some physical properties of a low fat vanilla ice cream (4% fat). Electrophoresis pattern of ice cream proteins and effect of MTG on proteins were analyzed by SDS-PAGE. Total solids of all formulations was adjusted on 34%. Results showed that application of WPC in formulation of low fat ice cream significantly increased hardness and melting values, while SPI significantly (P<0.01) increased hardness and reduced melting value. MTG decreased hardness and melting of ice cream samples compared to the control (P<0.01). Results showed that application of MTG in low fat ice cream was more useful than the utilization of SPI and WPC in terms of hardness and melting properties.
Keywords
Microbial transglutaminase
Soy protein isolate
Low fat ice cream
Protein-based fat replacer
whey protein concentrate
Journal of food science and technology(Iran)
Volume 14, Issue 62
April 2017
Pages 200-191