The effect of different time-temperature conditions on the performance of microbial transglutaminase enzyme in veggie burger

The poor textural properties of veggie burgers are critical limiting factors in consumer’s acceptance. Microbial transglutaminase enzyme (MTGase) alone or in combination of some substrate such as, sodium caseinate can be used as a texturizing agent in protein products. The aim of this study was to investigate the effect of different time-temperature setting treatment (25 °C/1 h and 25°C/1 h 4 °C/24 h), concentration of MTGase (0- 0.75 %) and sodium-caseinate (0-2%) on textural profile analysis, moisture content (%), pH and protein solubility (mg/mL) of veggie burger. The results showed that the addition of MTGase alone or combination of sodium-caseinate positively affected hardness, cohesiveness, gumminess and protein solubility of veggie burgers. Moisture content and pH of the samples which were stored at 4 °C/24 h was lower than the other ones (p