Nutritech - Rethinking the Food Chain

NEW DOCTORAL THESIS: Structure modification of milk protein gels by enzymatic cross-linking

19.11.2012 10:46

 

Ms Ercili Dilek will defend her doctoral thesis on 23 November. The aim of Ercili's work was to study the potential of enzymatic cross-linking in modification of acid-induced milk protein gel structures by using the oxidative enzymes laccase and tyrosinase as well as the acyltransferase transglutaminase (TG). Proteins are the structural building blocks of fermented dairy products such as yoghurt. The nature of the protein-protein interactions and the structure of the macromolecular matrices they form determine the textural and water holding properties of a gel. Covalent linkages incorporated by transglutaminase have previously been shown to improve gel texture and prevent syneresis in fat-free or low-fat dairy products.

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