Functional properties of milk proteins modified by transglutaminase depending on incubation conditions with the enzyme
2009
Czernicka, M. | Domagala, J. | Sady, M. | Wieteska, I., University of Agriculture, Krakow (Poland). Department of Animal Products Technology
The aim of presented work was to establish the best conditions of incubation of milk with the enzyme transglutaminase (TGase) in relation to the changes of heat and ethanol stability, emulsifying and foaming properties of milk proteins. Modification of raw milk by TGase increased the ethanol stability, emulsifying and foaming capacity of milk proteins. The stability of formed foam was also generally better than those of control milk. In the case of pasteurized milk modification by TGase improved most of determined functional properties of milk proteins in comparison to functional properties of control milk. Only the foam stability of pasteurized milk after modification by TGase was not significantly higher compared to foam stability of pasteurized control milk. The best changes of functional properties of milk proteins modified by TGase was stated for the incubation conditions at 40 deg C for 2 h.
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