Abstract Enzymatically cross-linking milk proteins by microbial transglutaminase (MTGase) is a promising strategy in developing and promoting desired multi-functional properties of dairy foods. This study evaluated the effect of MTGase treatments (0.5, 1, 2 and 4 U g−1 milk protein) of skim milk at two different incubation conditions (20 min at 38 °C, 12 h at 4 °C) on rheological and structural characteristics of spray dried skim milk powders (SMP). SMP samples treated with MTGase showed significantly increased particle size. Cross-linking milk proteins by MTGase revealed significant improvements in powder flowability characteristics by means of lower aeration and basic flow energies, and higher bulk density and compressibility properties compared with the control SMP. Overall, cross-linked SMP offers a promising option as a multi-functional ingredient for the dairy and/or composite food producers, and appearing to be an efficient option in improving powder rheological properties for dairy powder manufacturers.

中文翻译：

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酶促交联脱脂奶粉：增强流变学和功能特性

摘要 通过微生物转谷氨酰胺酶 (MTGase) 酶促交联乳蛋白是开发和促进乳制品所需多功能特性的一种有前景的策略。本研究评估了在两种不同孵育条件（38 °C 下 20 分钟，4 °C 下 12 小时）下脱脂牛奶的 MTGase 处理（0.5、1、2 和 4 U g-1 牛奶蛋白）对流变学和结构的影响。喷雾干燥脱脂奶粉 (SMP) 的特性。用 MTGase 处理的 SMP 样品显示出显着增加的粒径。与对照 SMP 相比，MTGase 交联的牛奶蛋白通过更低的充气和基本流动能、更高的堆积密度和可压缩性，显着改善了粉末流动性特性。全面的，