Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase.

  title={Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase.},
  author={Van-Den Truong and Debra A Clare and George L. Catignani and Harold E. Swaisgood},
  journal={Journal of agricultural and food chemistry},
  volume={52 5},
Modification of the functionality of whey proteins using microbial transglutaminase (TGase) has been the subject of recent studies. However, changes in rheological properties of whey proteins as affected by extensive cross-linking with TGase are not well studied. The factors affecting cross-linking of whey protein isolate (WPI) using both soluble and immobilized TGase were examined, and the rheological properties of the modified proteins were characterized. The enzyme was immobilized on… CONTINUE READING


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