Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels

By varying cross-linking intensity, the effect of microbial transglutaminase on acid gels made from casein solution and raw milk was studied. To avoid any impact of heating, N-ethylmaleimide was used for enzyme inactivation after appropriately checking its efficiency. Up to a specific degree of olig...

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