Modification of the renneting process in Berridge substrate by transglutaminase

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dc.contributor.authorYuksel, Zerrin
dc.contributor.authorAvci, Elif
dc.contributor.authorErdem, Yasar Kemal
dc.date.accessioned2025-01-27T21:05:39Z
dc.date.available2025-01-27T21:05:39Z
dc.date.issued2011
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe influence of enzymatic cross-linking on the rennet coagulation of Berridge substrate was investigated in the rennet gel samples prepared by three different methods using a microbial Tgase. Protein cross-linking was carried out at each of three stages: before the addition of rennet, simultaneously with rennet and after the addition of rennet. The results showed that the cross-linking of milk proteins before the addition of rennet inhibited the primary enzymatic phase of rennet coagulation. It was observed that enzymatic cross-linking affected both the primary and the secondary phases of rennet coagulation. The most suitable application method was the addition of transglutaminase at the 5th minute after the addition of rennet.
dc.description.sponsorshipHacettepe University [02 02 602 021]
dc.description.sponsorshipThe authors express their gratitude to Hacettepe University for financial support (Project No. 02 02 602 021).
dc.identifier.doi10.1111/j.1471-0307.2011.00667.x
dc.identifier.endpage371
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue3
dc.identifier.scopus2-s2.0-79960350706
dc.identifier.scopusqualityQ1
dc.identifier.startpage365
dc.identifier.urihttps://doi.org/10.1111/j.1471-0307.2011.00667.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27743
dc.identifier.volume64
dc.identifier.wosWOS:000292650900007
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Dairy Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectTransglutaminase
dc.subjectCaseins
dc.subjectCross-linking
dc.subjectRenneting
dc.subjectCaseinomacropeptide
dc.subjectTextural properties
dc.titleModification of the renneting process in Berridge substrate by transglutaminase
dc.typeArticle

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