Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate

•Superfine grinding promoted formation of transglutaminase-treated whey protein.•Emulsifying ability of all the samples increased after superfine grinding treatment.•Transglutaminase-treated micronized whey protein showed high apparent viscosity. Impacts of superfine grinding treatment (0, 2, 4, 6,...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food chemistry 2020-03, Vol.309, p.125757-125757, Article 125757
Hauptverfasser:	Wang, Chunyan, Li, Tianqi, Ma, Ling, Li, Tong, Yu, Haiying, Hou, Juncai, Jiang, Zhanmei
Format:	Artikel
Sprache:	eng
Schlagworte:	Emulsions - chemistry Molecular Weight Particle Size Physicochemical properties Protein Conformation, alpha-Helical Protein Conformation, beta-Strand Rheological property Rheology Solubility Spectroscopy, Fourier Transform Infrared Superfine grinding Transglutaminase Transglutaminases - metabolism Viscosity Whey protein isolate Whey Proteins - chemistry Whey Proteins - metabolism
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!