Properties of Transglutaminase Treated Milk Product Powders

Transglutaminase를 처리한 분말 유제품의 특성

  • Jeong, Ji-Eun (Department of Food and Nutrition, Chonnam Natioinal University.Human Ecology Research Institute.BioFood Research Center) ;
  • Hong, Youn-Ho (Department of Food and Nutrition, Chonnam Natioinal University.Human Ecology Research Institute.BioFood Research Center)
  • 정지은 (전남대학교 식품영양학과.생활과학연구소.바이오식품연구센터) ;
  • 홍윤호 (전남대학교 식품영양학과.생활과학연구소.바이오식품연구센터)
  • Published : 2005.06.30

Abstract

Physicochemical properties and functionalities of sodium caseinate, whey protein, skim milk, and whole milk with or without transglutaminase (TGase, 200 : 1) at $38^{\circ}C$ were determined. After crosslinking by TGase, whey protein was effective in improving heat stability compared to native protein at over $70^{\circ}C$. Whole milk was stable with lower turbidity compared to native solution. Whey protein showed low hydrolysis degree, fewer than sodium caseinate, during early activation time and increased slightly thereafter Emulsifying activities of sodium caseinate at pH 2 and 8, and whey protein at pH 7 and 8 improved. Emulsion stability of sodium caseinate improved at entire pH range studied. Foam expansion and foam stability of samples improved with TGase-treatment. Viscosities of TGase-treated samples were higher than those of untreated ones.

Keywords

transglutaminase;cross-linking;sodium caseinate;whey protein

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