Properties of biopolymers produced by transglutaminase treatment of whey protein isolate and gelatin

Bioresource Technology

Volumn 100, Issue 14, 2009, Pages 3638-3643

  Hernàndez Balada, Eduard ^a,b   Taylor, Maryann M ^a   Phillips, John G ^a   Marmer, William N ^a   Brown, Eleanor M ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Crosslink; Dithiothreitol; Gelatin; Microbial transglutaminase; Whey protein isolate

Indexed keywords

CROSSLINK; DITHIOTHREITOL; GELATIN; MICROBIAL TRANSGLUTAMINASE; WHEY PROTEIN ISOLATE;

BIOMOLECULES; BIOPOLYMERS; GELATION; PH EFFECTS; POLYMERS; VISCOSITY;

SCAFFOLDS;

BIOPOLYMER; GELATIN; MICROBIAL ENZYME; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ENZYME ACTIVITY; POLYMER; PROTEIN;

AGRICULTURAL WASTE; ARTICLE; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL; PROTEIN CROSS LINKING; STATISTICAL MODEL; VISCOSITY; WHEY; WHEY PROTEIN ISOLATE;

ADSORPTION; BACTERIA; BIOPOLYMERS; BIOTECHNOLOGY; CROSS-LINKING REAGENTS; DITHIOTHREITOL; ENZYMES, IMMOBILIZED; GELATIN; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; POLYMERS; RHEOLOGY; TEMPERATURE; TRANSGLUTAMINASES;

EID: 64849114357     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2009.02.039     Document Type: Article

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