tôi yêu bản dịch5.6 TRANSGLUTAMINAS

tôi yêu bản dịch
5.6 TRANSGLUTAMINASE
With the recent availability of commercial microbially derived transglutaminase (protein-
glutamine γ -glutamyltransferase; EC 2.3.2.13) preparations, there has been considerable
interest in their application to the gelation of caseins and whey proteins, though this is not
a widespread technology yet. However, transglutaminase is effective in reducing syneresis
in acid milk gels and has been investigated as a method of improving the texture and shelf
life of yoghurt. 34 Specifically, transglutaminase has been shown to improve the emulsifying
properties of milk proteins 35 and increases the viscosity and water-holding capacity of
yoghurt. 36

Kết quả (Anh) 1:

I love a room5.6 TRANSGLUTAMINASEWith the recent availability of commercial microbially derived transglutaminase (protein-glutamine γ-glutamyltransferase; EC 2.3.2.13) preparations, there has been considerableinterest in their application to the gelation of caseins and whey proteins, though this is nota widespread technology yet. However, transglutaminase is effective in reducing syneresisin milk acid gels and has been investigated as a method of improving the texture and shelflife of yoghurt. 34 Specifically, transglutaminase has been shown to improve the emulsifyingproperties of milk proteins 35 and increases the viscosity and water-holding capacity ofyoghurt. 36

Kết quả (Anh) 2:

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