Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

Casein is the major protein fraction in milk, and its cross-linking has been a topic of scientific interest for many years. Enzymatic cross-linking has huge potential to modify relevant techno-functional properties of casein, whereas non-enzymatic cross-linking occurs naturally during the storage an...

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Bibliographic Details
Main Authors: Norbert Raak, Raffaele Andrea Abbate, Albena Lederer, Harald Rohm, Doris Jaros
Format: Article
Language:English
Published: MDPI AG 2018-02-01
Series:Separations
Subjects:
casein
milk protein
cross-linking
enzyme
transglutaminase
glycation
gel electrophoresis
size exclusion chromatography
field flow fractionation
molar mass determination
Online Access:http://www.mdpi.com/2297-8739/5/1/14

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http://www.mdpi.com/2297-8739/5/1/14

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