Influence of Transglutaminase and Chymosin Treatment on the Coagulation of Individual Milk Protein
碩士 === 輔仁大學 === 食品科學系碩士班 === 107 === Milk proteins are composed of 80% caseins (αS1-, αS2-, β- and κ-casein) and 20% whey proteins (α-lactalbumin, β-lactoglobulin, and bovine serum albumin). Transglutaminase (TGase) and chymosin are widely used food grade additives. TGase is an enzyme that catalyzes...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/8n3d29 |