Optimization of microencapsulation conditions of transglutaminase by freeze drying

Transglutaminase (TG), which is an important enzyme for food processing, can enhance the firmness, viscosity and water binding capacity of food products by catalyzing the cross-linking reaction of proteins. Since preservation of the enzyme activity is essential, the production of microencapsulated p...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science and technology 2019-11, Vol.56 (11), p.4925-4937
Hauptverfasser:	Isleroglu, Hilal, Turker, Izzet, Koc, Banu, Tokatli, Mehmet
Format:	Artikel
Sprache:	eng
Schlagworte:	Bulk density Casein Chemistry Chemistry and Materials Science Chemistry/Food Science Coating Coatings color Crosslinking Enzymatic activity Enzyme activity Enzymes firmness Food processing Food Science foods Freeze drying gum arabic Homogenization Mannitol Microencapsulation Moisture content Nutrition Optimization Original Original Article Physical properties Porosity Preservation Protective coatings protein-glutamine gamma-glutamyltransferase Viscosity water binding capacity Water content
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!