Effect of thermal treatment on whey protein polymerization by transglutaminase: Implications for functionality in processed dairy foods

LWT

Volumn 43, Issue 2, 2010, Pages 214-219

  Gauche, Cony ^a   Barreto, Pedro L M ^a   Bordignon Luiz, Marilde T ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Gelation; Rheology; Thermal denaturation; Transglutaminase; Whey

Indexed keywords

DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; PROTEINS; TURBIDITY; VISCOSITY MEASUREMENT;

ENZYMATIC TREATMENTS; GEL POINT; MICROBIAL TRANSGLUTAMINASE; PH VALUE; PROTEIN SOLUTION; RHEOLOGICAL MEASUREMENTS; THERMAL DENATURATIONS; TRANSGLUTAMINASES; WHEY; WHEY PROTEINS;

HEAT TREATMENT;

EID: 70350568911     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.08.009     Document Type: Article

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