Pudding Proteomics: Cyclomaltodextrin Glucanotransferase and Microbial Proteases Can Liquefy Extended Shelf Life Dairy Products

In recent years, a lack of stability of dairy products with extended shelf life (e.g., yoghurt products, UHT desserts) has occurred, with the corresponding products liquefying significantly after days or weeks. This project aimed to identify the enzymes responsible for the liquefaction of the affect...

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Detalles Bibliográficos
Autores principales: Kleinwort, Kristina J. H., Weigand, Maria, Hoffmann, Lydia, Degroote, Roxane L., Dietrich, Richard, Märtlbauer, Erwin, Hauck, Stefanie M., Deeg, Cornelia A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950887/
https://www.ncbi.nlm.nih.gov/pubmed/35323697
http://dx.doi.org/10.3390/metabo12030254

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950887/
https://www.ncbi.nlm.nih.gov/pubmed/35323697
http://dx.doi.org/10.3390/metabo12030254

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