1
ICAR JRF Dairy Technology 29 Jun 2024Shift 1
MCQ (Single Correct)
+4
−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