PH-stability and thermal properties of microbial transglutaminase-Treated whey protein isolate

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 3, 2010, Pages 1946-1953

  Agyare, Klngsley K ^a   Damodaran, Srinivasan ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cross linking; Hydrolysis; Microbial transglutaminase; Solubility; Thermal stability; Whey protein

Indexed keywords

BACTERIAL PROTEIN; LACTOGLOBULIN; MILK PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; WHEY PROTEIN;

ARTICLE; CHEMISTRY; ENZYME STABILITY; HYDROPHOBICITY; ISOLATION AND PURIFICATION; PH; PROTEIN CONFORMATION; PROTEIN STABILITY; TEMPERATURE;

BACTERIAL PROTEINS; ENZYME STABILITY; HYDROGEN-ION CONCENTRATION; HYDROPHOBICITY; LACTOGLOBULINS; MILK PROTEINS; PROTEIN CONFORMATION; PROTEIN STABILITY; TEMPERATURE; TRANSGLUTAMINASES;

EID: 76449102864     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903530d     Document Type: Article

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