Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate
نویسندگان
چکیده
منابع مشابه
studying on the effect of arabic gum, milk protein concentrate and whey protein concentrate on the quality indices of synbiotic yoghurt supplemented with transglutaminase
introduction : yoghurt is one of the most popular dairy products in all over the world.nowadays due to the tendency of consumers to use the products with healthy effects, probiotic and synbiotic products are considered. yoghurt by itself is a healthy food; because of its high levels of protein and calciumcontents.consumption ofprobiotic bacteria via food products is a way to reestablishthe inte...
متن کاملProperties of biopolymers produced by transglutaminase treatment of whey protein isolate and gelatin.
Byproduct utilization is an important consideration in the development of sustainable processes. Whey protein isolate (WPI), a byproduct of the cheese industry, and gelatin, a byproduct of the leather industry, were reacted individually and in blends with microbial transglutaminase (mTGase) at pH 7.5 and 45 degrees C. When a WPI (10% w/w) solution was treated with mTGase (10 U/g) under reducing...
متن کاملthe influence of enzymatic treatment time of microbial transglutaminase on the properties of edible film based on whey protein isolate
the effect of enzymatic treatment time of microbial transglutaminase (mtgase) on the characteristics of whey protein isolate (wpi) films was investigated. results shown that the properties of mtgase-treated films were affected by increasing the enzymatic treatment time. enzymatic treatment at lower incubation time, i.e. for 1 h, significantly resulted in higher values of tensile strength (ts) a...
متن کاملEffect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions
The effect of xanthan gum (XG) addition on physicochemical properties of 2wt% whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20% v/v menhaden oil was investigated by measuring droplet size, viscosity, microstructure, creaming profile and oxidative stability. In fresh emulsions, addition of XG at different concentrations did not show any significant effect on the s...
متن کاملEffect of pulsed electric field on structural modification and thermal properties of whey protein isolate
This study evaluated structural modification and thermal properties of whey protein isolate (WPI) treated by pulsed electric fields (PEF). Structural modification and thermal properties of WPI were evaluated by using fluorescence spectroscopy and differential scanning calorimetry (DSC) techniques. The effect of PEF treatments (electric field intensity ranging from 12, 16 and 20 kV cm and pulses...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Polish Journal of Food and Nutrition Sciences
سال: 2017
ISSN: 1230-0322
DOI: 10.1515/pjfns-2016-0020