Effects of Transglutaminase and Heat Treatment on the Structure and Gelation Properties of Camel Casein Protein

Effects of Transglutaminase and Heat Treatment on the Structure and Gelation Properties of Camel Casein Protein

This study investigated the effects of transglutaminase (TGase) content (0%, 0.5%, 1%, 1.5%) and heat treatment (25 °C, 70 °C, 80 °C, 90 °C) on the structure and gel properties of camel casein protein. The results indicate that a TGase concentration of 0.5% combined with a heat treatment of 90 °C in...

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Bibliographic Details
Main Authors: Qing Niu, Enhui Liu, Chenkun Huo, Fei Zhang, Ruiqi He, Jie Yang, Zhongkai Zhao
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
transglutaminase
camel casein protein
enzymatic crosslinking
heat treatment
gelation properties
Online Access:https://www.mdpi.com/2304-8158/14/9/1644
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