DEVELOPMENT AND ANALYSIS OF VEGETABLE “CHEESE” WITH AQUEOUS PEANUT EXTRACT AND MICROBIAL TRANSGLUTAMINASE AS TECHNOLOGICAL AGENT ; DESENVOLVIMENTO E ANÁLISE DE “QUEIJO” VEGETAL COM EXTRATO AQUOSO DE AMENDOIM E TRANSGLUTAMINASE MICROBIANA COMO AGENTE TECNOLÓGICO

Vegetable “cheese” falls into the category of non-dairy cheese analogues based on plants, tubers and legumes. The microbial transglutaminase enzyme (MTGase; protein-glumannin γ-glumatyl transferase, EC 2.3.2.13) has properties that profoundly alter the food protein structure without altering its flavor and nutritional value, and in vegetable cheeses the enzyme offers stability and improved texture. The objective of this work was to develop a vegetable "cheese" from peanut aqueous extract containing the microbial transglutaminase enzyme as a structuring agent and to evaluate the physical-chemical and microbiological properties in comparison to vegetable "cheese" with peanut aqueous extract without MTGase. For this, the peanut kernels were macerated, crushed and filtered and the extract was heated and Magnesium Sulfate (MgSO4) (0.25%, w/v) and MTGase (0.3%, w/v) were added. The samples were stored and analyzed for protein concentration, yield and microorganism count: total and thermotolerant coliforms, mesophiles, Staphylococcus aureus, Salmonella species (sp), molds and yeasts. The use of MTGase combined with magnesium sulfate enabled improvements in the structure, microbiological stability and protein content of the product. The “cheese” with aqueous peanut extract represents an innovative, technological and inclusive product, in addition to contributing to the increase in peanut consumption and the diversification of products with this raw material. ; O “queijo” vegetal se enquadra na categoria de análogo de queijo não lácteo a base de plantas, tubérculos e leguminosas. A enzima transglutaminase microbiana (MTGase; proteína-glumanina γ-glumatil transferase, EC 2.3.2.13) apresenta propriedades que alteram profundamente a estrutura proteica alimentar sem alterar seu sabor e valor nutricional, sendo que nos queijos vegetais a enzima oferece estabilidade e melhoria na textura. O objetivo deste trabalho foi desenvolver um “queijo” vegetal a partir de extrato aquoso de amendoim contendo a enzima Transglutaminase ...