Modification of the rheological properties of whey protein isolate through the use of an immobilized microbial transglutaminase

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 20, 2002, Pages 5546-5551

  Wilcox, C P ^a   Swaisgood, H E ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Cross linking; Gelation; Immobilization; Transglutaminase; Viscosity; Whey protein isolate

Indexed keywords

AVIDIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; WHEY PROTEIN;

ADSORPTION; ARTICLE; CROSS LINKING; ENZYME IMMOBILIZATION; FLOW KINETICS; GELATION; HEATING; INCUBATION TIME; PROTEIN ISOLATION; TEMPERATURE; VISCOSITY;

ADSORPTION; AVIDIN; BACTERIA; BIOTINYLATION; CROSS-LINKING REAGENTS; ENZYMES, IMMOBILIZED; GLASS; MICROSPHERES; MILK PROTEINS; RHEOLOGY; SOLUTIONS; TRANSGLUTAMINASES; VISCOSITY;

EID: 0037174466     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0117154     Document Type: Article

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