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Glass Transition Temperature of Casein as Affected by Transglutaminase
Author(s) -
Mizuno A.,
Mitsuiki M.,
Motoki M.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15914.x
Subject(s) - tissue transglutaminase , casein , transition (genetics) , chemistry , glass transition , food science , biophysics , biochemistry , enzyme , biology , organic chemistry , polymer , gene
The objective of this study was to determine glass transition temperature (T g ) of a‐casein with differential scanning calorimetry (DSC) and to study the effect of microbial transglutaminase (MTG) treatment on T g of a‐casein. MTG‐treated a‐casein was fractionated following the MTG treatment. After adjusting water content, T measurements were made by DSC and the dependencies of T g on the water content determined. Oscillation DSC (ODSC) was also used. The determination of T g of MTG‐treated samples by conventional DSC was unreliable. However, by comparing with ODSC data, their T could be detected. The MTG treatment elevated the T g of a‐casein, which maybe the reason for improved stability of dry daily products during storage.