TG Enzyme Applications in Dairy Industry: Improving Structure and Texture in Yoghurt Making

In the dairy industry, yoghurt is popular among consumers for its unique taste and rich nutritional value. However, how to improve the structural stability and texture of yoghurt to meet consumers' pursuit of high quality yoghurt has been a hot research topic in the industry. In recent years, the application of TG enzyme in the dairy industry has gradually gained attention, and its effect on improving the structure and texture of yoghurt has attracted much attention.

Working Principle of TG Enzyme in Dairy Industry

TG enzyme is an enzyme that can catalyse inter- or intramolecular cross-linking of proteins. In dairy products, TG enzyme can act on whey and casein proteins to enhance the stability and continuity of the protein network by promoting cross-linking reactions between proteins. This cross-linking effect makes the gel structure of yoghurt more solid and the texture more delicate, while improving the water retention of yoghurt, making the taste more mellow.

How TG Enzyme Improves the Structure of Yoghurt

The structural stability of yoghurt is one of the important factors affecting its quality. During the production process of traditional yoghurt, due to the lack of stability of protein network, it is easy to precipitate water, layering and other phenomena, affecting the appearance and taste of the product. The addition of TG enzyme can effectively improve the structural stability of yoghurt by promoting protein cross-linking and enhancing the stability of protein network. This makes the yoghurt less prone to water precipitation, delamination and other phenomena during storage and transport, and maintains the appearance and taste of the product.

How TG Enzyme Improves the Texture of Yoghurt

In addition to improving structural stability, TG enzyme can also significantly enhance the texture of yoghurt. As TG enzyme can enhance the continuity and firmness of protein network, it makes the gel structure of yoghurt more delicate and even. This fine gel structure makes the yoghurt more silky and smooth in taste, enhancing the consumer's eating experience. At the same time, TG enzyme also improves the water retention of yoghurt, which makes yoghurt more mellow and full, and further improves the quality of the product.

Challenges and Prospects of TG Enzyme Application

Although the application of TG enzyme in dairy industry has significant advantages, it still faces some challenges in the actual application process. Firstly, the amount of TG enzyme added and the conditions of use need to be strictly controlled to ensure its optimal effect in yoghurt production. Excessive or improper use may affect the quality and safety of yoghurt. Secondly, the source and cost of TG enzyme is also one of the factors restricting its wide application. At present, most of the TG enzymes are mainly derived from animal sources or microbial fermentation, which is costly. In the future, with the continuous development of biotechnology and the reduction of cost, the application of TG enzyme in dairy industry will be more extensive.

Looking ahead, the application of TG enzyme in the dairy industry is promising. Besides improving the structure and texture of yoghurt, TG enzyme can also be applied in the processing of other dairy products, such as cheese and milk drinks. Through continuous research and exploration, it is believed that TG enzyme will play a more important role in the dairy industry and bring more high-quality and delicious dairy products to consumers.