1 Ocak 2018 Dergi makalesi Açık Erişim

Kilic-Akyilmaz, Meral; Kocaman, Esra; Gulsunoglu, Zehra; Sagdic-Oztan, Ceren; Mavazekhan, Solmaz Mohammadipour

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{
  "DOI": "10.1016/j.idairyj.2018.04.005", 
  "abstract": "The gelation behaviour of caseinomacropeptide isolate (CMPI) treated with transglutaminase at levels of 1 and 25 U g(-1) protein was investigated at different pH and temperatures. Cross-linking of CMPI protein fractions by transglutaminase was confirmed using tricine-sodium dodecylsulphate-polyacrylamide gel electrophoresis. Cross-linking reduced the isoelectric point and hydrophobicity of CMPI. The gelation temperature of CMPI at pH 3 was reduced from 54 to 42 degrees C; a gel point (G'>1 Pa) was not observed at pH 4.5 after enzyme treatment during temperature sweep measurements. Cross-linked CMPI formed a gel with lower stiffness and fracture stress at 90 degrees C at pH 3.0 or 4.5 compared with gels of untreated CMPI. However, stiffness and fracture stress of CMPI gels formed at 70 degrees C at pH 3.0 increased by three-and four-fold, respectively, by cross-linking with 25 U g(-1) protein of enzyme. Transglutaminase affected gelation of CMPI by cross-linking of both CMP and residual whey proteins. (c) 2018 Elsevier Ltd. All rights reserved.", 
  "author": [
    {
      "family": "Kilic-Akyilmaz", 
      "given": " Meral"
    }, 
    {
      "family": "Kocaman", 
      "given": " Esra"
    }, 
    {
      "family": "Gulsunoglu", 
      "given": " Zehra"
    }, 
    {
      "family": "Sagdic-Oztan", 
      "given": " Ceren"
    }, 
    {
      "family": "Mavazekhan", 
      "given": " Solmaz Mohammadipour"
    }
  ], 
  "container_title": "INTERNATIONAL DAIRY JOURNAL", 
  "id": "32883", 
  "issued": {
    "date-parts": [
      [
        2018, 
        1, 
        1
      ]
    ]
  }, 
  "page": "85-91", 
  "title": "Changes in physicochemical properties and gelation behaviour of caseinomacropeptide isolate by treatment with transglutaminase", 
  "type": "article-journal", 
  "volume": "84"
}