Application of transglutaminase at yogurt production
- Авторлар: Zobkova Z.S1, Fursova T.P1, Zenina D.V1, Shidlovskaya V.P1, Gavrilina A.D1, Shelaginova I.R1
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Мекемелер:
- Шығарылым: № 12 (2013)
- Беттер: 52-53
- Бөлім: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327684
- ID: 327684
Дәйексөз келтіру
Ашық рұқсат
Рұқсат берілді
Аннотация
For improving milk protein coagulum quality and yogurt structure stabilization it is advisable to study possibility to apply transglutaminse as an alternative of structure forming stabilizing food supplements.
Негізгі сөздер
Толық мәтін
Әдебиет тізімі
- Kirmaci H.A., Ozer B.H. and Turkoglu H. Effect of enzymatic cross-linking of proteins on textural properties of non-fat yogurt. Proceedings of recent developments in dairy science and technology, International dairy symposium, Isparta, Turkey, May24-28,2004, pp. 37-40.
- Kuraishi C., Yamazaki K., Susa Y. Transglutaminase: its utilization in the food industry//Food Rev. Int., 2001. № 17. P. 221-246.
- Schorsch C., Carrie H. and Norton I.T. Cross-linking casein micelles by a microbial transglutaminase: Influence of crosslinks in acid-induced gelation// International Dairy Journal, 2000. № 10. P. 529-539.
- Sharma R., Lorenzen P.C. and Qvist K.B. Influence of transglutaminase treatment of skim milk on the formation of ε - (γ- glutamyl) lysine and the susceptibility of individual proteins towards crosslinking// International Dairy Journal, 2001. № 11. P. 785-793.
- Yokoyama K., Nio N. and Kikuchi Y. Properties and applications of microbial transglutaminase// Applied Microbiology and Biotechnology, 2004. № 64. P. 447-454.
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