Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2434-2445

  Wróblewska, Barbara ^a   Kołakowski, Piotr ^b   Pawlikowska, Katarzyna ^b   Troszyńska, Agnieszka ^a   Kaliszewska, Anna ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b Danisco Biolacta sp z oo   (Poland)

Author keywords

Cross linking; Immunoreactivity; Kefir; Milk protein; Sensory quality; Transglutaminase

Indexed keywords

AGGREGATES; ANTIBODIES; CHROMATOGRAPHIC ANALYSIS; ELECTROPHORESIS; LACTIC ACID; PEPTIDES; QUALITY CONTROL; SENSORY ANALYSIS;

CROSS LINKING; IMMUNOREACTIVITIES; KEFIR; LACTIC ACID BACTERIA; MILK PROTEIN; PROTEIN AGGREGATES; PROTEIN QUALITY; SENSORY QUALITIES; SHORTER CHAINS; TRANSGLUTAMINASES;

CASEIN;

BACTERIA (MICROORGANISMS);

EID: 70149120710     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.06.023     Document Type: Article

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