Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties

A novel yoghurt process was investigated in which milk proteins were covalently cross-linked by a microbial transglutaminase (TG) preparation containing glutathione (TG+GSH). As unheated milk is normally less reactive towards TG, TG+GSH was applied to enable non-inhibited cross-linking without requi...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	International dairy journal 2007-11, Vol.17 (11), p.1360-1371
Hauptverfasser:	Bönisch, Martin P., Huss, Manfred, Weitl, Kerstin, Kulozik, Ulrich
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences casein Cross-linking crosslinking enzyme inactivation Fermentation Food industries food processing food storage Fundamental and applied biological sciences. Psychology gelling properties Glutathione heat treatment microbial proteins Milk and cheese industries. Ice creams milk clotting milk proteins polymerization Pre-incubation protein composition protein-glutamine gamma-glutamyltransferase skim milk Stirred yoghurt storage quality Transglutaminase viscosity whey protein yogurt
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!