Microwave-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...

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Detalles Bibliográficos
Autores principales: Chen, Chun-Chi, Hsieh, Jung-Feng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5155263/
https://www.ncbi.nlm.nih.gov/pubmed/27966639
http://dx.doi.org/10.1038/srep39040

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5155263/
https://www.ncbi.nlm.nih.gov/pubmed/27966639
http://dx.doi.org/10.1038/srep39040

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