Effects of Bacillus subtilis transglutaminase treatment on the functional properties of whey protein
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DOI: 10.1016/j.lwt.2019.108559
Abstract: Abstract Whey proteins (WPs) modification can improve their functional properties. To assess the crosslinking characteristics of Bacillus subtilis transglutaminase (BTG), it was used to reacted with WPs (12%, w/v) (40 °C, pH 8.0) for 6 h and… read more here.
Keywords: functional properties; effects bacillus; treatment; subtilis transglutaminase ... See more keywords