Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese

Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese

ABSTRACT: In this study, transglutaminase (TG), glucono-δ-lactone (GDL), and citric acid (CA) were used to induce the formation of whey protein isolate (WPI)-milk fat emulsion gels to embed lutein, and the emulsion gels induced in different ways were used for the preparation of processed cheese. The...

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Bibliographic Details
Main Authors: Hongjuan Li, Yumeng Zhang, Tingting Liu, Leilei Zhang, Mengfan Li, Hongbo Li, Dan Li, Xiaopeng Wang, Jinghua Yu
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Journal of Dairy Science
Subjects:
cold-set emulsion gel
embedding
lutein
processed cheese
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030223002448

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http://www.sciencedirect.com/science/article/pii/S0022030223002448

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