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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

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