Effects of the enzyme modification on the fractions composition of curds and whey protein
- 作者: Zobkova Z.S1, Zenina D.V1, Fursova T.P1, Gavrilina A.D1, Shelaginova I.R1
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隶属关系:
- 期: 编号 4 (2017)
- 页面: 50-52
- 栏目: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328886
- ID: 328886
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作者简介
Z. Zobkova
Email: tvorog-vnimi@mail.ru
D. Zenina
Email: tvorog-vnimi@mail.ru
T. Fursova
Email: tvorog-vnimi@mail.ru
A. Gavrilina
Email: tvorog-vnimi@mail.ru
I. Shelaginova
Email: tvorog-vnimi@mail.ru
参考
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- Eissa A.S., Bisram S. & Khan SA. Рolymerisation and gelation of whey protein isolates at low phasing transglutaminase enzyme // Journal of Agricultural and Food Chemistry. 2004, 07/01. Vol. 52, № 14. P. 4456-4464.
- Eissa A.S., Khan S.A. Acid-induced gelation of enzymatically modified, preheated whey proteins // Journal of Agricultural and Food Chemistry. 2005, 06/01. Vol. 53, № 12. P. 5010-5017.
- Eissa A.S., Khan S.A. Modulation of hydrophobic interactions in denatured whey proteins by transglutaminase enzyme // Food Hydrocolloids. 2006. Vol. 20, № 4. P. 543-547.
- Fox P.F. Milk proteins: General and historical aspects // In 3rd ed P.F.Fox, & P.L.H. Mc Sweeney (Eds.), Advanced dairy chemistry, Vol. 1: Proteins, pp. 1-48. New York, NY, USA: Kluwer Academic/Plenum Publishers, 2003.
- Han X.-Q., Damodaran S. Thermodynamic compatibility of substrate proteins affects their cross-linking by transglutaminase // Journal of Agricultural and Food Chemistry. 1996. № 44. Р. 1211-1217.
- 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.
- Sharma R., Lorenzen P.C., 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. Р. 785-793.
- O’Sullivan M.M., Kelly A.L., Fox P.F. Influence of transglutaminase treatment on some physico-chemical properties of milk // J. Dairy Res. 2002. № 69. Р. 433-442.
- Vasbinder A.J. Casein - whey protein interactions in heated milk. -Utrecht University, NIZO food research. D.diss., 2002. - 152 p.