Improvement of Emulsion Stability of Food Proteins by Microbial Transglutaminase
2005
Lee, D.S. (Donghae University, Donghae, Republic of Korea), E-mail: [email protected]
To improve functional properties of food proteins, homologous or heterologous β-casein and 11S globulin (glycinin) from animal and vegetable proteins, respectively, were bio-hybridized using transglutaminase (MTGase). Susceptibility was confirmed by SDS-PAGE, particle size analyzed, and emulsion stability tested using Reddy and Fogler method. To determine how bio-hybridized protein influences emulsion stability, protein bound on oil droplet was investigated using Scanning Electron Microscopy (SEM).
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Эту запись предоставил Korea Agricultural Science Digital Library