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The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels

Authors
  • hongliang, li
  • yang, chang
  • chen, chong
  • ren, fazheng
  • yuan, li
  • zhishen, mu
  • wang, pengjie
Publication Date
Jul 04, 2018
Source
MDPI
Keywords
Language
English
License
Green
External links

Abstract

) of casein gels was positively related to the concentration of trisodium citrate prior to mTGase treatment of micellar casein dispersions. Cryo-scanning electron microscopy images indicated that more interconnected networks and smaller pores were present in the gels with higher concentrations of trisodium citrate. Overall, when micellar casein dispersions are treated with trisodium citrate prior to mTGase crosslinking, the resulted acid-induced gels are firmer and the syneresis is reduced.

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