Determination of mTG Activity in Low-Fat Semi-Hard Cheese Using Fluorescent Labelling

Journal of Fluorescence

Volumn 27, Issue 2, 2017, Pages 433-437

  Darnay, Lívia ^a  

^a SZENT ISTVÁN UNIVERSITY   (Hungary)

Author keywords

Dansylated glutamine dipeptide; Enyzme activity; Microbial transglutaminase; Trappist cheese

Indexed keywords

AMINO ACIDS; ENZYMES; FLUORESCENCE; MANUFACTURE; PEPTIDES; PROTEINS;

DI-PEPTIDES; ENZYME PREPARATION; ENZYME TREATMENT; FLUORESCENCE INTENSITIES; FLUORESCENT MEASUREMENTS; MANUFACTURING STAGES; MICROBIAL TRANSGLUTAMINASE; SEMI-HARD CHEESE;

ENZYME ACTIVITY;

FAT; FLUORESCENT DYE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANALYSIS; ANIMAL; BOVINE; CHEESE; CHEMISTRY; FLUORESCENCE; METABOLISM; MILK;

ANIMALS; CATTLE; CHEESE; FATS; FLUORESCENCE; FLUORESCENT DYES; MILK; TRANSGLUTAMINASES;

EID: 85006390550     PISSN: 10530509     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10895-016-2002-1     Document Type: Article

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