Optimization of Deamidation of Casein by Protein-Glutaminase and Its Effect on Structural and Functional Properties
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DOI: 10.1007/s11947-024-03480-3
Abstract: Casein is a commonly used protein in the food industry, with its related products such as beverages and desserts. However, the further application of casein is limited by its solubility and stability. This study aimed… read more here.
Keywords: protein glutaminase; casein; deamidation casein; casein protein ... See more keywords