Affinity of Microbial Transglutaminase to αs1-, β-, and Acid Casein under Atmospheric and High Pressure Conditions
Author:
Affiliation:
1. Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf8034447
Reference32 articles.
1. Protein Modifications catalysed by Transglutaminase
2. Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt
3. Incorporation of Lysine- and Lysine Dipeptides intoαs1-Casein by Ca2+-independent Microbial Transglutaminase
4. Identification of the ε-(γ-Glutamyl)lysine Cross-Linking Sites in α-Lactalbumin Polymerized by Mammalian and Microbial Transglutaminases
5. Localization of Potential Transglutaminase Cross-Linking Sites in Bovine Caseins
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