Comparison of different types of protein cross-linking enzymes on the yield and quality of goat milk Halloumi type cheese

作者：Ting Wu, Qingqing Liu, Diandian Zhang, Yanan Zhou, Kexin Ye, Wei Cao, Ying Zhang, Qiubo Sun, Deju Peng · 发表于：LWT · 年份：2025 · DOI：10.1016/j.lwt.2025.117993 · 被引用次数：2 · 研究领域：Animal Diversity and Health Studies、Probiotics and Fermented Foods、Proteins in Food Systems

: The aim of this study was to systematically evaluate and compare the impacts of laccase (LC), tyrosinase (Tyr), and transglutaminase (TG) on the yield and quality enhancement of goat milk Halloumi type cheese. The results demonstrated that all three enzyme treatments significantly improved both the yield and quality of the cheese, with LC exhibiting the most pronounced effects. LC-treated cheese showed a 16.44% increase in yield, a 13.98% improvement in protein recovery, greater moisture retention, and more reductions in hardness, gumminess, chewiness, and free oil release. Comparatively, treatment with Tyr and TG had lesser effects on yield. Nevertheless, Tyr treatment resulted in surprisingly improved sensory attributes. For three enzyme-treated cheeses, apparent formation of protein polymers, substantial increase in β-sheet content, and denser, more cohesive microstructures were observed. However, variations were noted in their protein cross-linking strength, protein secondary structure, and microstructure. Additionally, LC-treated cheese exhibited superior effectiveness in improving cheese storage stability. This study provides the first comparative analysis of LC and Tyr with TG in cheese production, highlighting the potential of oxidoreductases, particularly LC, to enhance cheese yield and quality. These findings introduce a novel technical approach for increasing the economic value of cheese and developing high-quality cheese products.