Incorporated glucosamine adversely affects the emulsifying properties of whey protein isolate polymerized by transglutaminase
نویسندگان
چکیده
منابع مشابه
Properties 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...
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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...
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Whey protein isolate (WPI)-based cast films are very brittle, due to several chain interactions caused by a large amount of different functional groups. In order to overcome film brittleness, plasticizers, like glycerol, are commonly used. As a result of adding plasticizers, the free volume between the polymer chains increases, leading to higher permeability values. The objective of this study ...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2017
ISSN: 0022-0302
DOI: 10.3168/jds.2016-12071