Characteristics of edible films made from dairy proteins and zein hydrolysate cross-linked with transglutaminase

Summary The main objectives of this research were to develop whey protein or casein films incorporating zein hydrolysate and also cross‐linked by transglutaminase as to well as characterize the physical and mechanical properties of the film. Zein hydrolysate decreased the solubility of the whey prot...

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Veröffentlicht in:	International journal of food science & technology 2004-03, Vol.39 (3), p.287-294
Hauptverfasser:	Oh, Jun-Hyun, Wang, Baowu, Field, Perris D., Aglan, Heshmat A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Casein cross-linking Food industries Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport plasticizer whey protein
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Zusammenfassung:	Summary The main objectives of this research were to develop whey protein or casein films incorporating zein hydrolysate and also cross‐linked by transglutaminase as to well as characterize the physical and mechanical properties of the film. Zein hydrolysate decreased the solubility of the whey protein film (P
ISSN:	0950-5423 1365-2621
DOI:	10.1111/j.1365-2621.2004.00783.x