Functional and physiochemical properties of the yoghurt modified by heat lactosylation and microbial transglutaminase cross‐linking of milk proteins

Functional and physiochemical properties of the yoghurt modified by heat lactosylation and microbial transglutaminase cross‐linking of milk proteins

Abstract This study aimed to recognize the effect of Maillard reaction (MR) on the functional properties of milk proteins and the physiochemical, textural, and sensory properties of yoghurt. Heating at 100°C for 2 h increased the carbohydrate ratio in caseins, whey proteins, and total milk proteins...

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Bibliographic Details
Main Authors: Narin Muhammadamin Nanakali, Jasim Muhammad Al‐saadi, Chnar Sulaiman Hadi
Format: Article
Language:English
Published: Wiley 2023-02-01
Series:Food Science & Nutrition
Subjects:
functional properties
lactosylating
microbial transglutaminase
Millard reaction
protein cross‐linking
yoghurt
Online Access:https://doi.org/10.1002/fsn3.3108

Internet

https://doi.org/10.1002/fsn3.3108

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