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Title:

Influence of transglutaminase protein cross-linking on the rennet coagulation of casein

Document type:
Zeitschriftenaufsatz
Author(s):
Bönisch, M. P.; Heidebach, T. C.; Kulozik, U.
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...     »
Keywords:
Casein-micelles; Caseinomacropeptid; Cheese yield; Cross-linking; Rennet coagulation; Transglutaminase
Journal title:
Food Hydrocolloids
Year:
2008
Journal volume:
22
Journal issue:
2
Pages contribution:
288--297
Fulltext / DOI:
doi:10.1016/j.foodhyd.2006.11.015
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