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The effect of the glucono-δ-lactone/caseinate ratio on sodium caseinate gelation

✍ Scribed by A.L.M. Braga; M. Menossi; R.L. Cunha

Book ID
116539905
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
283 KB
Volume
16
Category
Article
ISSN
0958-6946

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✍ Menéndez, Orquídea ;Schwarzenbolz, Uwe ;Rohm, Harald ;Henle, Thomas 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 476 KB

## Abstract Casein solutions (5% w/v) were treated with microbial transglutaminase (MTG) and glucono‐δ‐lactone (GDL) under varying conditions in order to obtain gels. Storage modulus (__G__ ′) and gelation time of the gels were measured by oscillation rheometry, while protein cross‐linking was dete