Transglutaminase catalyzed cross-linking of sodium caseinate improves oxidative stability of flaxseed oil emulsion

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 24, 2012, Pages 6223-6229

  Ma, Hairan ^a   Forssell, Pirkko ^a   Kylli, Petri ^b   Lampi, Anna Maija ^b   Buchert, Johanna ^a   Boer, Harry ^a   Partanen, Riitta ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

cross linking; emulsion; oxidative stability; Sodium caseinate; transglutaminase

Indexed keywords

AMMONIA PRODUCTION; COMPETITIVE ADSORPTION; CROSSLINKING REACTION; EMULSIFICATION PROCESS; FLAXSEED OIL; HEADSPACE GAS CHROMATOGRAPHY; HYDROPEROXIDES; LOW RATES; O/W EMULSIONS; OIL OXIDATION; OXIDATIVE STABILITY; OXYGEN CONSUMPTION; PEROXIDE VALUE; PHYSICAL STABILITY; PROTEIN LAYERS; SDS-PAGE; SODIUM CASEINATE; TRANSGLUTAMINASES;

ADSORPTION; CATALYSIS; EMULSIFICATION; EMULSIONS; OXIDATION RESISTANCE; SODIUM; VOLATILE FATTY ACIDS;

CROSSLINKING;

AMMONIA; CASEIN; CROSS LINKING REAGENT; LINSEED OIL; LIPID PEROXIDE; OXYGEN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ARTICLE; CHEMISTRY; DRUG STABILITY; EMULSION; METABOLISM; OXIDATION REDUCTION REACTION; POLYACRYLAMIDE GEL ELECTROPHORESIS;

AMMONIA; CASEINS; CROSS-LINKING REAGENTS; DRUG STABILITY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; LINSEED OIL; LIPID PEROXIDES; OXIDATION-REDUCTION; OXYGEN; TRANSGLUTAMINASES;

EID: 84862562805     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301166j     Document Type: Article

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