Conclusão

O uso da enzima TGase apresenta uma excelente opção para aumentar a consistência e viscosidade aparente do iogurte. Contudo, para o comportamento viscoelástico (análise de EOBA) a adição de TGase em leite processado por API apresentou a maior consistência e para comportamento ao fluxo (análise EREE) a TGase aumentou a viscosidade aparente no iogurte produzido com leite processado termicamente (95°C por 5min). O processo de API causa fragmentação da micela de caseína que aumenta a exposição de resíduos de lisina e glutamina, favorecendo, assim, a atuação da TGase. Por outro lado, o processo de HAP prejudicou a atuação da TGase principalmente em concentrações mais elevadas de gordura, não alterando significativamente consistência e viscosidade aparente do iogurte. Este fato ocorreu devido à fragmentação excessiva dos glóbulos de gordura que adsorvem sobre proteínas bloqueando os resíduos de aminoácidos necessários para a atuação da TGase.

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Capítulo 4. Efeito do processamento de leite por alta pressão