Techno-functional properties of transglutaminase-treated milk proteins

The paper describes compositional and techno-functional properties of trans glutaminase (TG)-treated milk proteins. The studies have shown that the pro tein content decreased due to addition of the enzyme preparation, while the bulk density of the powder products increased as a result of TG-treatment. The degree of crosslinking decreased in the order of sodium caseinate > UF -skim milk protein > skim milk powder > whey protein isolate. The nitrogen solubility of cross-linked whey protein isolate and UF-skim milk protein wa s slightly lower than that of the non-treated products. The heat stability of cross-linked whey protein isolate and UF-skim milk protein were signific antly enhanced. The water binding capacity and viscosity-enhancing properti es of sodium caseinate were increased above average as a result of enzymati c modification. The viscosity of cross-linked whey protein isolate solution s were - to a lesser extent - also improved. Oil binding properties of the milk protein products decreased slightly by crosslinking. Stability of emul sions prepared by cross-linked sodium caseinate increased as a result of im proved water binding properties. Foaming properties of milk proteins were n ot improved by a TG-treatment.