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Production of a transglutaminase from Zea mays in Escherichia coli and its impact on yoghurt properties.
- Source :
-
International Journal of Dairy Technology . Feb2015, Vol. 68 Issue 1, p54-61. 8p. - Publication Year :
- 2015
-
Abstract
- A gene from Zea mays coding a TGase was expressed in E. coli and identified by Western blotting. Under optimal expression conditions, the production and specific activity of refolded TGZ were 1.41 mg/L and 0.34 U/mg. The activated TGZ was employed to cross-link milk proteins. The yoghurt treated with TGZ showed a lower syneresis, higher apparent viscosity and texture than untreated yoghurt. The properties of TGZ-treated sample were better than those of MTG-treated samples, so TGZ may have potential as an additive in yoghurt manufacture. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 1364727X
- Volume :
- 68
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- International Journal of Dairy Technology
- Publication Type :
- Academic Journal
- Accession number :
- 100671143
- Full Text :
- https://doi.org/10.1111/1471-0307.12165