Enzymatic characterization of transglutaminase from Streptomyces mobaraensis DSM 40587 in high salt and effect of enzymatic cross-linking of yak milk proteins on functional properties of stirred yogurt-Reference-Cited by-同舟云学术

Enzymatic characterization of transglutaminase from Streptomyces mobaraensis DSM 40587 in high salt and effect of enzymatic cross-linking of yak milk proteins on functional properties of stirred yogurt

Published:2012-07 Issue:7 Volume:95 Page:3559-3568
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Zhang L.,Zhang L.,Yi H.,Du M.,Ma C.,Han X.,Feng Z.,Jiao Y.,Zhang Y.

Funder

National Natural Science Foundation of China

Excellence Person Foundation of Harbin City

Natural Science Foundation of Heilongjiang Province

Science & Technology Program of Heilongjiang Province

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference32 articles.

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4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Anal. Biochem.,1976

5. Purification and characterization of transglutaminase from a newly isolated Streptomyces hygroscopicus;Cui;Food Chem.,2007

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