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.

中文翻译：

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牛奶和冰淇淋混合物中添加微生物转谷氨酰胺酶对冰淇淋性能影响的比较

在这项研究中，研究了重组微生物转谷氨酰胺酶对两种不同方法生产的冰淇淋的理化性质的影响。为此，将不同的酶单位（2、4和6 U / g牛奶蛋白）应用于冰淇淋混合物和牛奶。在第一种方法中，冰淇淋样品的超支值增加了10％，而在第二种方法中，冰淇淋的膨胀率增加了7％。所有冰淇淋样品均表现出假塑性行为。这项研究表明，转谷氨酰胺酶的浓度是改善冰淇淋理化性质的重要因素。