Influence of Microbial Transglutaminase on Physicochemical and Cross-Linking Characteristics of Individual Caseins
نویسندگان
چکیده
منابع مشابه
influence of cross-linking between milk and soy proteins by transglutaminase on physicochemical properties of nonfat yoghurt
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Microbial transglutaminase (mTGase) crosslinking is a useful method for significantly improving the physical functionality of proteins. This study focused on the effect of mTGase modification on the functional properties of yak and cow caseins, including solubility, emulsifying property, water and oil absorption capacity, foaming property, and stability in the presence of Na, Ca, and Mg. The re...
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Soy protein isolate (SPI) was incubated with microbial transglutaminase (MTG) enzyme for 5 (SPI/ MTG(5)) or 24 (SPI/MTG(24)) h at 40 C and the gel obtained was freeze-dried, and heated with 2% (w/v) ribose (R) for 2 h at 95 C to produce combined-treated gels. Control experiments were run with sucrose. Stress relaxation experiments indicated that combined-treated gels were higher in the compress...
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two groups of students were assigned as experimental and control ones, and were given instruction on directed reading-thinking activities and after some treatment, they were post-tested. although the initial pre-test did not show any significant differences, the final post-test result revealed that the cooperative reading comprehension helped the experimental group. the cooperative students’...
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تعداد 20 رأس میش نژاد نائینی 6+-24 ماهه، با میانگین وزن 2/3-+40 کیلوگرم، همراه با 20 رأس بره های آنها در قالب طرح کاملا تصادفی اثر بتائین و مکمل سولفات بر خصوصیات شیر و پشم و عملکرد بره ها بررسی شد. میش ها بطور تصادفی در چهار تیمار قرار گرفتند. تیمارها عبارت بودند از: 1-گروه شاهد 2-بتائین (05/0 درصد ماده خشک) 3-سولفات (24/0 سولفور درصد ماده خشک 4-بتائین هرماه با سولفات. جیره غذائی طبق nrc با مح...
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ژورنال
عنوان ژورنال: Molecules
سال: 2020
ISSN: 1420-3049
DOI: 10.3390/molecules25173992