title: Short communication: influence of transglutaminase on the heat stability of milk.
abstract: Skim milk powders were prepared from control and transglutaminase-treated skimmed milk. The heat stability of reconstituted transglutaminase-treated skimmed milk (9.0% total solids) was markedly increased in the pH region of minimum stability (pH 6.8 to 7.1) compared with control milk, while the heat stability of reconstituted concentrated transglutaminase-treated skimmed milk (22.5% total solids) increased progressively as a function of pH relative to control milk. The effect of transglutaminase treatment on the heat stability of skimmed milk may have commercial applications, but extensive research is necessary to gain a better understanding of the mechanism by which transglutaminase improves heat stability.
authors: Department of Food Science, Food Technology and Nutrition, University College, Cork, Ireland.
authors: M M
authors: MM
authors: O'Sullivan
authors: P C
authors: PC
authors: Lorenzen
authors: J E
authors: JE
authors: O'Connell
authors: A L
authors: AL
authors: Kelly
authors: E
authors: E
authors: Schlimme
authors: P F
authors: PF
authors: Fox
mesh_terms: D000818:Animals; D003029:Coagulants / Q000494:pharmacology*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000187:drug effects* / Q000502:physiology; D008894:Milk Proteins / Q000737:chemistry / Q000187:drug effects*; D013997:Time Factors; D011503:Transglutaminases / Q000494:pharmacology*
chemical_list: D003029:Coagulants; D008894:Milk Proteins; D011503:Transglutaminases