摘要：In this study the effect of transglutaminase (tgase) on individual bovine milk proteins in skim milk samples was investigated with a kinetic approach in skimmilk samples. Raw and preheated (80 oC/ 5 minutes) samples were incubated with tgase with 2 different enzymes with the protein ratios of 1:10 and 1:20 for upto 4 hours at 3 different incubation temperatures (4, 30 and 42 oC). It was found that tgase had no effect on the native whey proteins. The highest reaction rate constant value (k) was found for κ-casein, and it was followed by β-casein and α-casein, respectively in heated and unheated skimmilk samples. The crosslinking reaction was almost completed within the first 5 minutes at 42 oC for κ-casein. The Ea value (activation energy) of β-casein (29 kj/mol) was found to be lower than that of α-casein (45 kj/mol). On the other hand, when the kinetic parameters were evaluated, it is postulated that tgase can be used for cheese manufacturing (30 oC, at 1:10 E:P ratio) and yoghurt production (42 oC, at 1:20 E:P ratio). This approach will be investigated in further studies.
