Short Communication: Influence of Transglutaminase on the Heat Stability of Milk

摘要

Skim milk powders were prepared from control and transglutaminase - treated skimmed milk. The heat sta- bi1ity of reconstituted trans glutaminase -treated skimmed milk (9.0/100 total solids) was markedly in- creased in the pH region of minimum stability (pH 6.8 to 7.1) compared with control milk, while the heat sta- bility of reconstituted concentrated transglutaminase- treated skimmed milk (22.5/100 total solids) increased progressively as a function of pH relative to control milk. The effect of transglutaminase treatment on the heat stability of skimmed milk may have commercial applications, but extensive research is necessary to gain a better understanding of the mechanism by which transglutaminase improves heat stability.