Use of microbial transglutaminase enzyme in yoghurt production from camel milk

In this study, Microbial Transglutaminase enzyme was used in the production of yoghurt from camel milk. It has been reported that yoghurt is not produced from camel milk. In recent years, along with the developments in enzymology, the fact that the functional properties of proteins can be modified with the addition of enzymes has led to the idea that yogurt can be produced from camel milk with the enzyme Microbial Transglutaminase (MTGase). The protein ratio of raw camel milk for yogurt production has been increased with substrates such as Sodium Caseinate, Whey Protein Concentrate and Micellar Casein powder between 4% - 6.3%. MTGase was added to camel milk simultaneously with yogurt starter culture and allowed to fermentation. Viscosity, pH and SH analyzes were performed every hour during fermentation. According to the results of the analysis, 5 optimum groups were determined with protein and enzyme concentrations with the highest viscosity increase among the experimental groups. The Sodium caseinate substrate used here is thought to be better in terms of improving the structure than others. Storage analyzes (water holding capacity, syneresis and textural properties) and sensory analysis were performed in the determined optimum groups on the 1st, 7th, 14th and 28th days. At the end of storage, no significant differences were observed in the syneresis and water-holding capacity, and the density of yoghurt gel increased. In addition, in these optimum groups, SDS-PAGE analysis was performed to determine the formation of cross-links between proteins with the addition of MTGase, and SEM analysis for microstructure. In addition, the effect of MTGase enzyme on the growth of yogurt bacteria added to camel milk was investigated, however no effect was observed. The concentrations of acetaldehyde, diacetyl and other volatile compounds formed in the aroma analysis performed in the optimum groups obtained were determined, and the aroma values were approximate in all samples. Key Words: Camel milk, Microbial Transglutaminase, Yogurt, SEM, Microbiological, Sensory, Storage, Aroma analysis