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

Faraji Kafshgari, Samaneh; Alami, Mehran; Khomeiri, Morteza; Motamedzadegan, Ali

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