Enzymatic characterization of transglutaminase from Streptomyces mobaraensis DSM 40587 in high salt and effect of enzymatic cross-linking of yak milk proteins on functional properties of stirred yogurt

Journal of Dairy Science

Volumn 95, Issue 7, 2012, Pages 3559-3568

  Zhang, L ^a,a   Yi, H ^a   Du, M ^a   Ma, C ^b   Han, X ^a   Feng, Z ^b   Jiao, Y ^a   Zhang, Y ^c  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^c INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Characterization; Transglutaminase; Yak milk; Yogurt

Indexed keywords

INORGANIC SALT; MILK PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; YOGHURT;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; ENZYMOLOGY; FEMALE; FOOD CONTROL; FOOD HANDLING; METABOLISM; METHODOLOGY; MICROBIOLOGY; STANDARD; STREPTOMYCES; VISCOSITY;

ANIMALS; CATTLE; FEMALE; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; MILK PROTEINS; SALTS; STREPTOMYCES; TRANSGLUTAMINASES; VISCOSITY; YOGURT;

EID: 84862525931     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-5125     Document Type: Article

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