Casein gelation under simultaneous action of transglutaminase and glucono-δ-lactone

Nahrung - Food

Volumn 48, Issue 3, 2004, Pages 165-168

  Menéndez, Orquídea ^b   Schwarzenbolz, Uwe ^a   Rohm, Harald ^b   Henle, Thomas ^b  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

^b NONE

Author keywords

Acid gelation; Casein; Transglutaminase

Indexed keywords

CASEIN; LACTONE DERIVATIVE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANALYTIC METHOD; ARTICLE; CHEMICAL PROCEDURES; CHEMICAL REACTION; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); CROSS LINKING; ENZYME ACTIVITY; FLOW MEASUREMENT; GEL PERMEATION CHROMATOGRAPHY; GELATION; OLIGOMERIZATION; QUANTUM YIELD; REACTION ANALYSIS; STORAGE;

CASEINS; CHROMATOGRAPHY, GEL; DOSE-RESPONSE RELATIONSHIP, DRUG; DRUG SYNERGISM; FOOD TECHNOLOGY; GELS; GLUCONATES; RHEOLOGY; TIME FACTORS; TRANSGLUTAMINASES;

EID: 3242695075     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200300433     Document Type: Article

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