I love translations
transglutaminase 5.6
With the recent commercial availability of microbially derived transglutaminase (of protein
glutamine γ -glutamyltransferase; EC 2.3.2.13) Preparations, there Đã Considerable
interest trong application to the gelation of caseins and whey proteins, though this is not
yet a Widespread technology. Tuy nhiên, transglutaminase is effective print Reducing syneresis
print milk acid gels and investigated as a method Đã Improving the texture and shelf of
life of yoghurt. Speci fi cally 34, transglutaminase Đã Shown to Improve the emulsifying
properties of milk proteins and increases the viscosity and 35 water-holding capacity at of
yoghurt. 36
đang được dịch, vui lòng đợi..