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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书目信息
页码
pp. 164-170
其它主题
Transglutaminase
语言
韩国人
注释
Summary(En)
1 tables
8ill., 30 ref.
类型
Directory
2006-05-15
AGRIS AP
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