Effects of the microbial transglutaminase on the processes of milk protein modification at yogurt production

Авторлар: Zobkova Z.S¹, Fursova T.P¹, Zenina D.V¹, Gavrilina A.D¹, Shelaginova I.R¹
Мекемелер:
Шығарылым: № 5 (2014)
Беттер: 57-59
Бөлім: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/327810
ID: 327810

Дәйексөз келтіру

Толық мәтін

Ашық рұқсат
Рұқсат жабық

Рұқсат берілді
Рұқсат жабық

Тек жазылушылар үшін

Results of the study of the impacts of transglutaminase on functional technological properties of yogurt are given in the article.

effects, transglutaminase, functional properties, yogurt

Özrenk Elvan. The use of transglutaminase in dairy dairy products// International Journal of Dairy Technology, 2006, № 59 (1), р. 1-7.
Lorenzen P.Chr., Mautner A., Schlimme E. Effect of enzymatic crosslinking of milk proteins on the resulting properties of yoghurt products// Kieler Milch wirtschaftliche Forschungsberichte, 1999. № 51(1). P. 89-97.
Rodriguez-Nogales J.M. Enhancement of transglutaminase-induced protein cross-linking by preheat treatment of cows’ milk: A statistical approach// International Dairy Journal, 2006. № 16, р. 26-32.
Bönisch M.P., Tolkach A., Kulozik U. Inactivation of an indigenous transglutaminase inhibitor in milk serum by means of UHT-treatment and membrane separation techniques//International Dairy Journal, 2006. № 16, р. 669-678.
Vasbinder A.J., Rollema H.S., Bot A., de Kruif C.G. Gelation mechanism of milk as influenced by temperature and pH; studied by the use of transglutaminase cross-linked casein micelles// Journal Dairy Science, 2003. № 86, р. 1556-1563.
Liu M., Damodaran S. Effect of transglutaminase-catalyzed polymerization of beta-casein on its emulsifying properties// J. of Agric. and Food Chem., 1999. № 47(4), р. 514-519.
Tàrrega A., Duran L., Costell E. Flow behaviour of semi-solid dairy desserts. Effect of temperature// International Dairy Journal, 2004, № 14, р. 345-353.

Әрекет

1. JATS XML