Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream

Merve A. L., Ersöz F., Özaktaş T., Turkanoglu-Ozcelik A., Küçükçetin A.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.73, no.3, pp.578-584, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 73 Issue: 3
  • Publication Date: 2020
  • Doi Number: 10.1111/1471-0307.12707
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.578-584
  • Keywords: Enzyme concentration, Ice cream, Physicochemical properties, Recombinant MTGase
  • Van Yüzüncü Yıl University Affiliated: Yes


In this study, the effect of recombinant microbial transglutaminase enzyme on the physicochemical properties of ice cream produced by two different methods was investigated. For this purpose, different enzyme units (2, 4 and 6 U/g milk protein) were applied to both ice cream mixture and milk. While with the first method, a 10% increase in the overrun value of ice cream samples was observed, a 7% increase was obtained by the second method. All ice cream samples exhibited pseudoplastic behaviour. This study indicated that transglutaminase concentration is an important factor in terms of improving the physicochemical properties of ice cream.