The objective of work presented in is paper was to develop new methods for the enhancement of structures in fermented dairy products, to make use of milk proteins in the production of microencapsulated sensitive microorganisms (probiotics) and to produce peptides from milk proteins with functionalities related to bioactivity and surface activity. The report will focus on the following subjects:
· Strengthening gel firmness in stirred yoghurt by Transglutaminase and investigation (avoidance) of structure changes along shelf life, using three approaches of enzymatic crosslinking of milk proteins
- in yoghurt milk prior to fermentation
- simultaneously with fermentation
- only in supplementary milk used to increase dry matter and protein contents
· Microencapsulation of sensitive ingredients and probiotics in enzymatically crosslinked milk protein matrices using an emulsification method producing droplets of highly concentrated dairy proteins containing the core material with subsequently induced crosslinking reaction by Transglutaminase or Chymosin
· Selective enzymatic hydrolysis of whey proteins to eliminate individual components based on their individual sensitivity against action of various hydrolyzing enzymes
Targeted enzymatic hydrolysis of whey proteins or enzymatic crosslinking for the production of
- bioactive peptides
- surface active peptides for the manufacture of foams and emulsions
- caseinomacropeptide depleted cheese whey
with upstream separation of precursor proteins and downstream fractionation of peptide mixtures using novel chromatographic methods
Prof. Ulrich Kulozik ulrich.kulozik@tum.de
Key words:Transglutaminase, chymosin, trypsin, microencapsulation, yoghurt, surface activity, protein crosslinking, protein hydrolysis, emulsification, foaming, bioactivity
