Er, BetulSert, DurmusMercan, Emin2024-10-042024-10-0420190958-69461879-0143https://doi.org/10.1016/j.idairyj.2019.104544http://hdl.handle.net/20.500.12403/3635The effects of transglutaminase (TGase) treatment of skim milk concentrates on physicochemical, powder flow, thermal, microstructural characteristics and protein profiles of skim milk powders (SMP) were investigated. Spray-dried SMP samples produced from milk concentrates were TGase-treated at enzyme concentrations of 0 (control), 0.020% (TG-20), 0.030% (TG-30) and 0.035% (TG-35). Lower particle size values were observed in TGase-treated samples. TGase treatment slightly decreased zeta potential and increased the a* value (redness) of SMPs. Up to a concentration of 0.030%, TGase treatment decreased caking characteristics and increased glass transition temperatures of samples. The TGase treatment above 0.035% significantly decreased cohesion index and compaction coefficient at different speeds. TG-35 showed free flowing flow behaviour depending on the cohesion index, whereas control, TG-20, and TG-30 showed easy flowing behaviour. SDS-PAGE analysis revealed that high molecular mass bands indicated cross-linking in TGase-treated milk powders. (C) 2019 Elsevier Ltd. All rights reserved.eninfo:eu-repo/semantics/closedAccessHigh-Pressure HomogenizationMicrobial TransglutaminaseCross-LinkingFunctional-CharacteristicsTransition-TemperatureFood ProteinsParticle-SizeSusceptibilityStabilityViscosityArticle9910.1016/j.idairyj.2019.1045442-s2.0-85071268046Q1WOS:000493896500010Q2