نتائج البحث

Influence of Microbial Transglutaminase on Physicochemical and Cross-Linking Characteristics of Individual Caseins.

• Authors : Chen CC; Department of Biological Science and Technology, School of Life Sciences, Longyan University, Longyan 364012, China.; Key Laboratory of Preventive Veterinary Medicine and Biotechnology, Longyan University, Longyan 364012, China.

Subjects: Chemical Phenomena*; Bacteria/Bacteria/Bacteria/*enzymology ; Caseins/Caseins/Caseins/*chemistry

• Source: Molecules (Basel, Switzerland) [Molecules] 2020 Sep 02; Vol. 25 (17). Date of Electronic Publication: 2020 Sep 02.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

تفاصيل العنوان

Manufacture of loaf‐type processed cheese products using transglutaminase crosslinked micellar casein concentrate and milk protein concentrate.

• Authors : Salunke, Prafulla¹ (AUTHOR) ; Biswas, Ananya C¹ (AUTHOR); Metzger, Lloyd E¹ (AUTHOR)

Subjects: *MILK proteins; *CHEESE products; *TRANSGLUTAMINASES

• Source: International Journal of Dairy Technology. Nov2023, Vol. 76 Issue 4, p727-736. 10p.

تفاصيل العنوان

IgE-Binding and Immunostimulating Properties of Enzymatic Crosslinked Milk Proteins as Influenced by Food Matrix and Digestibility.

• Authors : Benedé, Sara¹ ; Martínez-Blanco, Mónica¹; López-Fandiño, Rosina¹

Subjects: *MILK allergy; *IN vitro studies; *CYTOKINES

• Source: Nutrients. Nov2022, Vol. 14 Issue 21, p4584. 11p.

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The Influence of Transglutaminase on Minced Muscular Fish Tissue Structure Formation After the Application of Various Protein Substrates.

• Authors : Pivnenko, Tatyana¹ ; Karpenko, Julia¹; Krashchenko, Viktoria¹

Subjects: *TRANSGLUTAMINASES; *GELATIN; *CASEINSJAPAN

• Source: KnE Life Sciences. 1/13/2022, p285-289. 5p.

تفاصيل العنوان

The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese.

• Authors : YALÇIN, Ümit¹; ANDİÇ, Seval¹ ; AKKOL, Suna²

• Source: Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi. 2021, Vol. 11 Issue 1, p290-302. 13p.

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Cross‐linked casein micelle used as encapsulating agent for jaboticaba (Plinia jaboticaba) phenolic compounds by spray drying.

• Authors : Nogueira, Márcio H^1,2 (AUTHOR); Tavares, Guilherme M³ (AUTHOR); Casanova, Federico⁴ (AUTHOR)

Subjects: *PHENOLS; *SPRAY drying; *CASEINS

• Source: International Journal of Dairy Technology. Nov2020, Vol. 73 Issue 4, p765-770. 6p.

تفاصيل العنوان

Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein.

• Authors : Raak, Norbert¹ (AUTHOR) ; Brehm, Lena¹ (AUTHOR); Leidner, Rebecca¹ (AUTHOR)

Subjects: *PLASMIN; *CASEINS; *MILK proteins

• Source: Food Biophysics. Mar2020, Vol. 15 Issue 1, p32-41. 10p.

تفاصيل العنوان

Effect of milk proteins aggregation using Transglutaminase and Maillard reaction on Ca2+ milk gel.

• Authors : Alfayadh, Hassan M. S.¹ ; Hamk, Mohammed L.¹ ; Ibrahim, Kocher J.²

Subjects: *MILK proteins; *TRANSGLUTAMINASES; *MAILLARD reaction

• Source: Kurdistan Journal of Applied Research (KJAR). Jun2018, Vol. 3 Issue 1, p63-67. 5p.

تفاصيل العنوان

In vitro immuno-modulatory ability of tryptic caseinate hydrolysate affected by prior caseinate glycation using the Maillard reaction or transglutaminase.

• Authors : Shi, Jia¹ (AUTHOR); Zhao, Xin-Huai^1,2 (AUTHOR)

Subjects: *CASEINS; *MAILLARD reaction; *TRANSGLUTAMINASES

• Source: Food & Agricultural Immunology. Nov2017, Vol. 28 Issue 6, p1029-1045. 17p.

تفاصيل العنوان

Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification.

• Authors : Raak, Norbert¹ ; Rohm, Harald¹; Jaros, Doris¹

Subjects: *CASEINS; *GELATION; *PROTEIN crosslinking

• Source: Food Biophysics. Jun2017, Vol. 12 Issue 2, p261-268. 8p.

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