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Title:

Influence of enzymatic cross-liniking on milk fat globules and emuslifiying properties of milk proteins

Document type:
Zeitschriftenaufsatz
Author(s):
Hinz, K.; Huppertz, T.; Kulozik, U.; Kelly, A. L.
Abstract:
The enzyme transglutaminase (TGase) can modify dairy protein functionality through cross-linking of proteins. This study examined the effects of TGase treatment on milk fat globules and the emulsifying properties of milk proteins. The extent of TGase-induced cross-linking of caseins increased with incubation time, with no differences between whole and skim milk. Extensive clustering of fat globules in extensively cross-linked raw whole milk occurred on homogenisation at 400 or 800 bar. Considera...     »
Keywords:
Buttermilk; Cream; Homogenisation; Milk; Transglutaminase
Journal title:
International Dairy Journal
Year:
2007
Journal volume:
17
Journal issue:
4
Pages contribution:
289--293
Fulltext / DOI:
doi:10.1016/j.idairyj.2006.05.001
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