Kinetic aspects of casein micelle cross-linking by transglutaminase at different volume fractions

Milk protein concentrates (MPC) are widespread food ingredients, due to their high protein-to-solids ratio, nutritional value, and technological properties, which can be tailored various end uses. Interest has been given modifying such ingredients through enzymatic cross-linking by microbial transglutaminase. However, no systematic studies on the kinetics of casein micelles at different concentration factors currently available, although enzyme might act in a considerably fashion decreased inter-particle distances. In this study, was studied 4x MPC obtained ultrafiltration, compared that original skim milk. The were evaluated following degree polymerisation using size exclusion chromatography. extent for both milk could scaled master curve normalising incubation time factor level, indicating similar kinetics. Likewise, individual types followed same trend regardless treatment. micelle increased with but 1x concentration, suggesting enhanced surface suspensions. These results relevant design novel ingredients.