Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking

Food Chemistry

Volumn 215, Issue , 2017, Pages 31-40

  Wen qiong, Wang ^a   Lan wei, Zhang ^a   Xue, Han ^a   Yi, Lu ^b  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Cross linking; Enzyme catalysis; Ultrafiltration; Whey protein recovery

Indexed keywords

CATALYSIS; ENZYMES; MEMBRANE FOULING; PARTICLE SIZE; RECOVERY; ULTRAFILTRATION;

ENZYME CATALYSIS; ENZYME TREATMENT; OPTIMAL CONDITIONS; PROTEIN CROSSLINKING; PROTEIN RECOVERY; TOTAL RESISTANCE; TRANSGLUTAMINASES; WHEY PROTEINS;

PROTEINS;

PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; WHEY PROTEIN; CROSS LINKING REAGENT;

ARTICLE; CATALYSIS; CHEESE; ENZYME THERAPY; MEMBRANE RESISTANCE; PARTICLE SIZE; PH; PROTEIN CROSS LINKING; REACTION TIME; TEMPERATURE; ULTRAFILTRATION; ZETA POTENTIAL; ANALYSIS; CHEMISTRY; METABOLISM; PROCEDURES;

CHEESE; CROSS-LINKING REAGENTS; TRANSGLUTAMINASES; ULTRAFILTRATION; WHEY PROTEINS;

EID: 84979752641     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.057     Document Type: Article

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