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Autor(en):
Bönisch, M. P.; Heidebach, T.; Kulozik, U.; BONISCH, M. 
Titel:
Influence of transglutaminase protein cross-linking on the rennet coagulation of casein 
Abstract:
The influence of protein cross-linking on the rennet coagulation of casein was investigated using a microbial transglutaminase (TG) preparation containing glutathione (GSH). As unheated milk is normally less reactive towards TG, GSH was applied in order to enable non-inhibited cross-linking. Thus, interactions between TG cross-linking and rennet coagulation and their impact on the renneting properties were studied independently from a pre-heat treatment of milk beyond pasteurisation. Protein cro...    »
 
Stichworte:
Transglutaminase; Rennet coagulation; Caseinomacropeptid; Casein-micelles; Cross-linking; Cheese yield 
Zeitschriftentitel:
Food Hydrocolloids 
Jahr:
2008 
Band / Volume:
22 
Heft / Issue:
Seitenangaben Beitrag:
288--297