Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

Rosemary (Rosmarinus officinalis L.) transglutaminase (RTGase) was used to cross-link whey protein isolate (WPI) and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortified with 1% WPI powder tre...

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Bibliographic Details
Main Authors: Ibrahim Osama, Glibowski Pawel, Nour Maher, El-Hofi Mahmoud, El-Tanboly El-Sayed, Abd-Rabou Nabil
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2017-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
transglutaminase
rosemary
cross-linking
whey proteins
rheology
gelation
Online Access:http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2016-0020/pjfns-2016-0020.xml?format=INT
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