Journal of Dairy Science · 1992 · 128 citations · 2 references
AgricultureFood ScienceMaterials ScienceFood EngineeringHeat TransferRheologyMilk ProteinsMoisture TransportPhysicochemical Properties Of MilkProtein AdsorptionProteins In FoodsWhey ProteinsProtein FilmsWater Vapor DiffusionWater Vapor EffectsWhey Protein Functional PropertiesWhey Protein GelationWhey Protein SolubilityWhey Protein Structure
Transglutaminase was used to pr0duce filrns by polymerization of whey proteins. The reaction mixture consisted of 5% whey protein in pH 7.5 buffered solution under reducing conditions in the presence of ea 2 + ions and glycerol 1be water vapor transferability and the percentage of moisture of films were not significantly influenced by the whey pro- tein fraction. Water vapor transferability was inversely related to film thickness. Glycerol concentration of films directly affected film resistance to breakage, moisture content, and resistance to water vapor transferability.
2
.ALPHA.s1-Casein film prepared using transglutaminase.
Masao Motoki, Hiroshi Aso, Katsuya Seguro et al. · Agricultural and Biological Chemistry · 1987 · 85 citations · Full text