Transglutaminase catalysis of modified whey protein dispersions

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Clare, Debra A ^a   Daubert, Christopher R ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Enzyme modification; Functionality; Glycoprotein formation; Rheology apparent viscosity; Transglutaminase; Whey protein

Indexed keywords

CALCIUM CHLORIDE; DIPEPTIDE; DITHIOTHREITOL; GLUCOSAMINE; GLUTAMINYL GLYCINE; GLUTAMINYL-GLYCINE; GLYCOCONJUGATE; HYDROXYLAMINE; MILK PROTEIN; POLYMER; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; THIOL DERIVATIVE; WHEY PROTEIN; SUSPENSION;

ARTICLE; BIOCATALYSIS; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; KINETICS; METABOLISM; METHODOLOGY; OSMOLARITY; PARTICLE SIZE; PH; SCANNING ELECTRON MICROSCOPY; SUSPENSION; ULTRASTRUCTURE; VISCOSITY; PROCEDURES;

BIOCATALYSIS; CALCIUM CHLORIDE; DIPEPTIDES; DITHIOTHREITOL; FOOD HANDLING; GLUCOSAMINE; GLYCOCONJUGATES; HYDROGEN-ION CONCENTRATION; HYDROXYLAMINE; KINETICS; MICROSCOPY, ELECTRON, SCANNING; MILK PROTEINS; OSMOLAR CONCENTRATION; PARTICLE SIZE; POLYMERS; SULFHYDRYL COMPOUNDS; SUSPENSIONS; TRANSGLUTAMINASES; VISCOSITY;

EID: 77952901261     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01605.x     Document Type: Article

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