Benutzer: Gast  Login
Titel:

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

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
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...     »
Stichworte:
Buttermilk; Cream; Homogenisation; Milk; Transglutaminase
Zeitschriftentitel:
International Dairy Journal
Jahr:
2007
Band / Volume:
17
Heft / Issue:
4
Seitenangaben Beitrag:
289--293
Volltext / DOI:
doi:10.1016/j.idairyj.2006.05.001
 BibTeX