Influence of enzymatic cross-linking on the apparent viscosity and molecular characteristics of casein micelles at neutral and acidic pH

Individual caseins represent almost 80% of the protein in milk, they are organized as protein assemblies called casein micelle (CM). The micelle is a heat-resistant structure, but it becomes dissociated in acidic environments. Microbial transglutaminase (mTGase) promotes the stability of the CM unde...

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Veröffentlicht in:	Food hydrocolloids 2023-05, Vol.139, p.108552, Article 108552
Hauptverfasser:	Velazquez-Dominguez, Angella, Hennetier, Marie, Abdallah, Marwan, Hiolle, Manon, Violleau, Fréderic, Delaplace, Guillaume, Peres De Sa Peixoto, Paulo
Format:	Artikel
Sprache:	eng
Schlagworte:	Asymmetrical flow field-flow fractionation Casein micelle Microbial transglutaminase Physics Polymerization degree
Online-Zugang:	Volltext
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