A study on the preparation and some functional properties of a cross-linked casein-gelatin composite by a microbial transglutaminase

International Journal of Food Science and Technology

Volumn 46, Issue 12, 2011, Pages 2641-2647

  Zhang, Yi Ning ^a   Liu, Ning ^a   Zhao, Xin Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Caseinate; Cross linking; Functional property; Gelatin; Transglutaminase

Indexed keywords

4 HYDROXYPROLINES; APPARENT VISCOSITY; CASEINATE; ENZYMATIC DIGESTIBILITY; FUNCTIONAL PROPERTIES; FUNCTIONAL PROPERTY; GELATIN; IN-VITRO; MICROBIAL TRANSGLUTAMINASE; MODIFIED PROTEINS; OIL BINDING; PEPTIDE PROFILE; REACTION TEMPERATURE; SDS-PAGE ANALYSIS; TOTAL PROTEIN; TRANSGLUTAMINASES; WATER HOLDING CAPACITY;

CASEIN;

PEPTIDES;

EID: 81255185103     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02795.x     Document Type: Article

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