Effects of the enzyme modification on the fractions composition of curds and whey protein


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Abstract

Effects of the conformation changes of protein induced by heat treatment and of the type of the enzyme preparation on the degree of binding protein by transglutaminase were studied. The ferment preparations № 1 (transglutaminase + casein + maltodextrine) and № 2 (transglutaminase + lactose) have been applied. The pasteurization temperature 93 °C does not contribute to the increase of the degree of protein sewing by transglutaminase.

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References

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