Criteria of the efficiency of transglutaminase effects on the sour cream quality


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Effects of transglutaminase on the structural-mechanical properties, organoleptic characteristics and faction composition of protein of the sour cream with 10% fat content have been studied.

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Bibliografia

  1. Bonisch M.P. Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties / MP.Bonisch, M.Huss, K.Weitl, UKulozik//International Dairy Journal. 2007. № 17. P. 1360-1371
  2. Kirmaci H.A. Effect of enzymatic cross-linking of proteins on textural properties of non-fat yogurt / H.A.Kirmaci, B.H.Ozer, H.Turkoglu//Proceedings of recent developments in dairy science and technology: International dairy symposium. - Isparta, Turkey. -2004. - May, 24-28. - P. 37-40
  3. Lauber S. Influence of irreversible casein crosslinking on the gel strength of yoghurt / S.Lauber, H.Klostermeyer, T.Henle // Czech Journal of Food Sciences. 2000. № 18. P. 69-71
  4. Schorsch C. Crosslinking casein micelles by a microbial transglutaminase: Influence of crosslinks in acid-induced gelation /C.Schorsch, H.Carrie, I.T.Norton // International Dairy Journal. 2000. № 10. P. 529-539
  5. Tuba Şanli. The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran / Tuba §anli, Emel Sezgin, Ebru Şenel, Mehlika Benli // International Journal of Dairy Technology. 2013. № 3. V. 66. P. 410-416
  6. Vasbinder A.J. Gelation mechanism of milk as influenced by temperature and pH; studied by the use of transglutaminase cross-linked casein micelles / AJ.Vasbinder, H.S.Rollema, A.Bot, C.G. de Kruif // Journal Dairy Science. 2003. № 86. P. 1556-1563

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