Gelation and water binding properties of transglutaminase-treated skim milk powder
Date of Original Version
Transglutaminase (TGase)-treated skim milk powder (TG-SMP) was prepared by freeze-drying skim milk after TGase treatment (10 U/g milk protein, 40 °C for 3 h), followed by TGase inactivation at 85 °C for 5 min. TGase modification resulted in significant increases in hardness and water holding capacity (WHC) of heat-induced gels (10% protein, w/v). A marked increase in storage modulus (G') of TG-SMP upon heating suggests that TG-SMP has a greater gelling ability than control-SMP (C-SMP) prepared with predenatured TGase. Acid gels prepared from TG-SMP had a significantly higher WHC at all solid levels (12%, 14%, and 16%) tested and formed a more elastic network than C-SMP.
Publication Title, e.g., Journal
Journal of Food Science
Imm, J. Y., P. Lian, and Chong M. Lee. "Gelation and water binding properties of transglutaminase-treated skim milk powder." Journal of Food Science 65, 2 (2000). doi: 10.1111/j.1365-2621.2000.tb15979.x.