Cargando…

Functional and physiochemical properties of the yoghurt modified by heat lactosylation and microbial transglutaminase cross‐linking of milk proteins

This study aimed to recognize the effect of Maillard reaction (MR) on the functional properties of milk proteins and the physiochemical, textural, and sensory properties of yoghurt. Heating at 100°C for 2 h increased the carbohydrate ratio in caseins, whey proteins, and total milk proteins from 2.83...

Descripción completa

Detalles Bibliográficos
Autores principales:	Nanakali, Narin Muhammadamin, Muhammad Al‐saadi, Jasim, Sulaiman Hadi, Chnar
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2022
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9922141/ https://www.ncbi.nlm.nih.gov/pubmed/36789078 http://dx.doi.org/10.1002/fsn3.3108

Ejemplares similares

Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure
por: Asaduzzaman, Md, et al.
Publicado: (2021)

Effect on Benzoic Acid Production of Yoghurt Culture and the Temperatures of Storage and Milk Heat Treatment in Yoghurts from Cow, Goat and Sheep Milk
por: Bartáková, Klára, et al.
Publicado: (2021)

Microwave-assisted cross-linking of milk proteins induced by microbial transglutaminase
por: Chen, Chun-Chi, et al.
Publicado: (2016)

Thermally-Induced Lactosylation of Whey Proteins: Identification and Synthesis of Lactosylated β-lactoglobulin Epitope
por: Gasparini, Alessandra, et al.
Publicado: (2020)

Fluorescent bioassays for toxic metals in milk and yoghurt
por: Siddiki, Mohammad Shohel Rana, et al.
Publicado: (2012)

Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt
por: Huang, Zhipeng, et al.
Publicado: (2023)

Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties
por: Nanakali, Narin Mhemmedamin
Publicado: (2023)

Lactosylated liposomes for targeted delivery of doxorubicin to hepatocellular carcinoma
por: Zhou, Xiaoju, et al.
Publicado: (2012)

Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk
por: Sadighbathi, Sepideh, et al.
Publicado: (2023)

Limited Lactosylation of Beta-Lactoglobulin from Cow’s Milk Exerts Strong Influence on Antigenicity and Degranulation of Mast Cells
por: Bosman, Gerlof P., et al.
Publicado: (2021)

Effect of Radio Frequency Heating on Yoghurt, II: Microstructure and Texture
por: Siefarth, Caroline, et al.
Publicado: (2014)

Fermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles
por: Furse, Samuel, et al.
Publicado: (2019)

Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt
por: Garczewska-Murzyn, Anna, et al.
Publicado: (2021)

Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential
por: Hadjimbei, Elena, et al.
Publicado: (2022)

Microbial composition of sweetness-enhanced yoghurt during fermentation and storage
por: Luzzi, Giuseppina, et al.
Publicado: (2020)

Influence of Microbial Transglutaminase on Physicochemical and Cross-Linking Characteristics of Individual Caseins
por: Chen, Chun-Chi, et al.
Publicado: (2020)

Microbial diversity and soil physiochemical characteristic of higher altitude
por: Kumar, Saurabh, et al.
Publicado: (2019)

The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt
por: Barukčić, Irena, et al.
Publicado: (2022)

Stability of Vitamin D(3) in fortified yoghurt and yoghurt drink (Doogh)
por: Jafari, Tina, et al.
Publicado: (2016)

Production and characterisation of camel milk yoghurt containing different types of stabilising agents
por: Oselu, Stephen, et al.
Publicado: (2022)

Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milk
por: Ragab, Tamer I.M., et al.
Publicado: (2023)

Reduction of polyethylenimine-coated iron oxide nanoparticles induced autophagy and cytotoxicity by lactosylation
por: Du, Jiuju, et al.
Publicado: (2016)

Lactosylated IR820/DOX Co-Assembled Nanodrug for Synergetic Antitumour Therapy
por: Jiang, Yue, et al.
Publicado: (2020)

Effect of Thermal Pretreatment on the Physiochemical Properties and Stability of Pumpkin Seed Milk
por: Yu, Min, et al.
Publicado: (2023)

Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk
por: Lee, Sang Yoon, et al.
Publicado: (2016)

Yoghurt y crema.
Publicado: (2000)

Tissue Transglutaminase but Not Microbial Transglutaminase Is Inhibited by Exogenous Oxidative Substances in Celiac Disease
por: Stricker, Sebastian, et al.
Publicado: (2022)

Pathogenic Bacteria and Their Antibiotic Resistance Patterns in Milk, Yoghurt and Milk Contact Surfaces in Debre Berhan Town, Ethiopia
por: Asfaw, Tsegahun, et al.
Publicado: (2023)

Organoleptic and Physicochemical Properties of Soy‐Milk Yoghurt Enriched with Moringa Oleifera Root Powder
por: Ponka, Roger, et al.
Publicado: (2022)

Characterization of Gelatin Hydrogels Cross-Linked with Microbial Transglutaminase as Engineered Skeletal Muscle Substrates
por: Gupta, Divya, et al.
Publicado: (2021)

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure
por: Sakkas, Lambros, et al.
Publicado: (2019)

Effects of Cornus and Its Mixture with Oregano and Thyme Essential Oils on Dairy Sheep Performance and Milk, Yoghurt and Cheese Quality under Heat Stress
por: Kalaitsidis, Konstantinos, et al.
Publicado: (2021)

Tamime and Robinson's yoghurt : science and technology /
Publicado: (2007)

Determination of Natamycin in Turkish Yoghurt
por: Bilgic Alkaya, Dilek, et al.
Publicado: (2016)

Modulation of the peripheral blood transcriptome by the ingestion of probiotic yoghurt and acidified milk in healthy, young men
por: Burton, Kathryn J., et al.
Publicado: (2018)

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species
por: Boukria, Oumayma, et al.
Publicado: (2020)

Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt
por: Tsevdou, Maria, et al.
Publicado: (2020)

The physiochemical basis of pharmaceuticals /
por: Moynihan, Humphrey A.
Publicado: (2009)

Effects of High Intensity Ultrasound on Physiochemical and Structural Properties of Goat Milk β-Lactoglobulin
por: Zhou, Xinhui, et al.
Publicado: (2020)

Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon
por: Moh, Lamye Glory, et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_ena0983uu4141r1tjo313uhjer