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Properties of polysaccharides and glutamine transaminase used in mozzarella cheese as texturizer and crosslinking agents

Li, Hongjuan, Liu, Yan, Sun, Yanjun, Li, Hongbo, Yu, Jinghua
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 411-416
carboxymethylcellulose, cross-linking reagents, crosslinking, dissociation, enzymes, fluorescent dyes, glutamine, glutinous rice, hydrophobic bonding, hydrophobicity, mozzarella cheese, protein structure, rheological properties, rice starch, starch, texture
Waxy rice starch, sodium carboxymethyl cellulose (CMC) and glutamine transaminase (TG) were used in mozzarella cheese as texturizers and crosslinking agents. The effects of waxy rice starch (1%), CMC (0.5%) and TG (0.5%) on the texture and rheological properties of mozzarella cheese were evaluated. Protein dissociation tests and the fluorescence probe method were used to evaluate the interactive forces in cheese. The results showed that cheeses with 0.5% CMC added had a smoother surface and lower degree of protein crosslinking. Waxy rice starch had a lower crosslinking effect on cheese. The detection of surface hydrophobicity revealed that CMC and TG promoted the hydrophobic interaction between molecules, whereas starch reduced the hydrophobic interaction. TG can significantly enhance the protein structure; however, it inhibits the meltability and stretchability of cheese.