Improvement of the pH-solubility profile of sodium caseinate by using Ca2+-independent microbial transglutaminase with gelatin

被引：24
|
作者：
Nonaka, M
Matsuura, Y
Nakano, K
Motoki, M
机构：
[1] Food Research and Development Laboratories, Ajinomoto Co., Inc., Kawasaki-ku, Kawasaki, 210
来源：
FOOD HYDROCOLLOIDS | 1997年 / 11卷 / 03期
关键词：
D O I：
10.1016/S0268-005X(97)80065-3
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Several mixtures composed of sodium caseinate and acid-gelatin were incubated with Ca2+-independent microbial transglutaminase (MTGase) of a variant of Streptoverticillium mobaraense. Formation of an epsilon-(gamma-Glu) Lys crosslink was observed in all MTGase-treated samples Several MTGase-treated mixtures showed an improvement in solubility in the pH range 3-5.5 compared with sodium caseinate, mixtures of sodium caseinate and acid-gelatin incubated without MTGase, or mixtures of each MTGase-treated protein.
引用
收藏
页码：347 / 349
页数：3
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