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• W20052458 abstract "A promising and facile approach to develop low pH whey proteins gels with tailored properties has been conducted using enzymatic modification. Transglutaminase enzyme induced chemical crosslinks when incubated with whey protein solution at pH 8. Rheology, size exclusion chromatography along with electrophoresis experiments showed large aggregate formation. Acidification of the whey protein polymers to pH 4 induced gelation. Rheological properties of the modified gels (prepared via Transglutaminase crosslinking then slow acidification) showed higher elasticity than the conventional heat-treated gel (prepared via heating to 85 o C for 1 hr). Preheating the whey protein solution before Transglutaminase crosslinking caused even higher elasticity. Similar trends were observed in water holding capacity. TG incubated preheated gels exhibited the largest capacity and conventional gels the lowest, suggesting the presence of finest structure in the former." @default.
• W20052458 created "2016-06-24" @default.
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• W20052458 date "2003-01-01" @default.
• W20052458 modified "2023-09-26" @default.
• W20052458 title "Whey Proteins Polymers and Gels Through Enzymatic Crosslinking: A Rheological Study" @default.
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