Cross-linking casein micelles by a microbial transglutaminase conditions for formation of transglutaminase-induced gels

The conditions for obtaining transglutaminase-induced casein gels have been studied by rheological measurements. The experiments have been performed w ith pure micellar casein. Different parameters were investigated including enzyme concentration, protein concentration, pH, ways of acidification, gel ation temperature, etc. The conditions of gel formation are clearly based o n a compromise between the conditions required for casein gelation and thos e controlling the intra- and inter-micellar cross-linking mechanisms of cas ein micelles. Such conditions involve control of enzyme activity (pre-incub ation, pH and temperature dependence) as well as control of the casein mice lle aggregation (pH and temperature dependence). (C) 2001 Elsevier Science Ltd. All rights reserved.