Textural performance of Zea mays transglutaminase modified milk protein concentrate in stirred yoghurt

Zea mays transglutaminase (TGZ) crosslinking was investigated as ways to improve the textural performance of yoghurt with milk protein concentrate (MPC). TGZ modified MPC (TMPC) and non-modified MPC (NMPC) were each formulated into yoghurt with contents of 10, 20 and 30 g L-1 pH, texture, gel strength, apparent viscosity and water-holding capacity (WHC) were measured to compare the effect of TMPC and NMPC on the yoghurt. Yoghurt with TMPC were denser and more cohesive than those with NMPC. TGZ crosslinking improved yoghurt cohesiveness and increased WHC. Obvious improvements were observed for the yoghurt with TMPC when compared with those of NMPC. 20 g L-1 TMPC could produce yoghurt with the similar quality as the 30 g L-1 NMPC. In general, TGZ could indirectly improve the yoghurt textural performance by modified MPC, and this provide a novel method of TGZ applied in yoghurt.