influence of cross-linking between milk and soy proteins by transglutaminase on physicochemical properties of nonfat yoghurt
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effects of transglutaminase treatment on lactobacillus casei viability, physicochemical and sensory properties of nonfat stirred yoghurt
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متن کاملPhysicochemical properties and microstructures of soy protein isolate gels produced using combined cross-linking treatments of microbial transglutaminase and Maillard cross-linking
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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15 صفحه اولMicrowave-assisted cross-linking of milk proteins induced by microbial transglutaminase
We investigated the combined effects of microbial transglutaminase (MTGase, 7.0 units/mL) and microwave irradiation (MI) on the polymerization of milk proteins at 30 °C for 3 h. The addition of MTGase caused the milk proteins to become polymerized, which resulted in the formation of components with a higher molecular-weight (>130 kDa). SDS-PAGE analysis revealed reductions in the protein conten...
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phatic communion is a cultural concept which differs across cultures. according to hofstede (2001), the u.s. tends to have individualistic culture; however, asian countries tend to have collectivistic cultures. these cultures view phatic communion differently. in individualistic cultures like u.s., phatic communion reflects speakers’ socio-cultural relationships in conversations. to see whether...
15 صفحه اولPhysicochemical properties of three food proteins treated with transglutaminase
Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers. Samples of lactic casein (LC), isolated soy protein (ISP), and hydrolysed animal protein (HAP), were incubated with the enzyme for one or two hours. LC and I...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۴، شماره ۲، صفحات ۲۶۷-۲۷۸
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