Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration

Low temperature microfiltration (MF) is applied in dairy processing to achieve higher protein and microbiological quality ingredients and to support ingredient innovation; however, low temperature reduces hydrophobic interactions between casein proteins and increases the solubility of colloidal calc...

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Principais autores:	Ritika Puri, Francesca Bot, Upendra Singh, James A. O’Mahony
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-12-01
coleção:	Foods
Assuntos:	microfiltration low temperature crosslinking transglutaminase β-casein enzyme
Acesso em linha:	https://www.mdpi.com/2304-8158/10/12/3146
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