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Autor(en):
Bönisch, M. P.; Lauber, S.; Kulozik, U. 
Titel:
Improvement of Enzymatic Cross-linking of Casein Micelles with Transglutaminase by Glutahione Addition 
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:
Casein-micelles; Cross-linking; Gluthathione; Inhibitor; Reducing agent; Transglutaminase 
Zeitschriftentitel:
International Dairy Journal 
Jahr:
2007 
Band / Volume:
17 
Heft / Issue:
Seitenangaben Beitrag:
3--11