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Title:

Improvement of enzymatic cross-linking of casein micelles with transglutaminase by glutahione addition

Document type:
Zeitschriftenaufsatz
Author(s):
Bönisch, M. P.; Lauber, S.; 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; Cross-linking; Gluthathione; Inhibitor; Reducing agent; Transglutaminase
Journal title:
International Dairy Journal
Year:
2007
Journal volume:
17
Journal issue:
1
Pages contribution:
3--11
Fulltext / DOI:
doi:10.1016/j.idairyj.2006.01.007
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