1
Transglutaminase is effective in acid milk gels
EXPLANATION
Protein Cross-Linking & Acid Milk Gel Structu
- Action of Transglutaminase in Fermented/Acid Gels:
- Microbial Transglutaminase (mTGase, EC 2.3.2.13) catalyzes an acyl-transfer reaction between the $\gamma$-carboxamide group of glutamine residues and the $\varepsilon$-amino group of lysine residues, creating covalent $\varepsilon$-($\gamma$-glutamyl)lysine isopeptide bonds.
- In acid milk gels (yogurt, cultured milk, quark), TGase-induced crosslinking binds caseins and whey proteins into a tight, interconnected, three-dimensional porous protein matrix.
- This reinforced network entraps serum water securely, significantly reducing whey syneresis (whey separation) while increasing gel firmness and consistency.
- Correct Option: Option 1 (Reducing whey syneresis).
Explanation not matching this question?
क्या व्याख्या इस प्रश्न से मेल नहीं खा रही?
Report
Want to practice this paper in exam conditions?
क्या आप परीक्षा जैसे माहौल में अभ्यास करना चाहते हैं?
Test yourself in 5-question batch format with timer and hidden answers.
5-प्रश्नों के बैच फॉर्मैट, टाइमर और छिपे उत्तरों के साथ खुद को परखें।
Start Practice Mode →
प्रैक्टिस टेस्ट मोड शुरू करें →