Cross-linking and glucosamine conjugation of casein by transglutaminase and the emulsifying property and digestibility in vitro of the modified product

International Journal of Food Properties

Volumn 15, Issue 6, 2012, Pages 1286-1299

  Jiang, Shu Juan ^a   Zhao, Xin Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Casein; Cross linking; Emulsifying property; Glucosamine; Transglutaminase

Indexed keywords

ACYL ACCEPTOR; ACYL DONORS; ELECTROPHORETIC ANALYSIS; EMULSIFYING ACTIVITY INDICES; EMULSIFYING PROPERTY; EMULSIFYING STABILITIES; EVALUATION RESULTS; FOOD PROTEINS; FUNCTIONAL PROPERTIES; HPLC ANALYSIS; IN-VITRO; MICROBIAL TRANSGLUTAMINASE; MODIFICATION METHODS; MODIFIED PRODUCTS; MOLAR RATIO; PREPARATION CONDITIONS; REACTION TEMPERATURE; SURFACE HYDROPHOBICITY; TRANSGLUTAMINASES;

CROSSLINKING; EMULSIFICATION; GLUCOSAMINE; PROTEINS;

CASEIN;

EID: 84866403945     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2010.521274     Document Type: Article

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