Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/5110
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dc.contributor.authorKizzie-Hayford, Nazir-
dc.contributor.authorRaak, Norbert-
dc.contributor.authorJaros, Doris-
dc.contributor.authorRohm, Harald-
dc.date.accessioned2021-03-22T19:01:02Z-
dc.date.available2021-03-22T19:01:02Z-
dc.date.issued2018-
dc.identifier.issn23105496-
dc.identifier.urihttp://hdl.handle.net/123456789/5110-
dc.description6p:, ill.en_US
dc.description.abstractThe influence of crude tiger nut protein extract on the gel properties of enzymatically cross-linked dairy proteins was investigated. Enzymatic cross-linking of dairy proteins in the presence of crude tiger nut proteins caused the formation of larger casein polymers and increased the degree of polymerization. Gel stiffness of acidified products containing whey proteins was higher when cross-linking occurred in the presence of crude tiger nut proteins. The results are relevant for improving the textural characteristics of acidified aqueous tiger nut extract (tiger nut milk) enriched in dairy proteinsen_US
dc.language.isoenen_US
dc.publisherUniversity of Cape Coasten_US
dc.subjectDairy proteinsen_US
dc.subjectDegree of polymerizationen_US
dc.subjectGel stiffnessen_US
dc.subjectTiger nut proteinsen_US
dc.subjectTransglutaminaseen_US
dc.titleAddition of crude tiger nut protein extract affects stiffness of enzymatically cross-linked dairy proteinsen_US
dc.typeArticleen_US
Appears in Collections:Department of Biochemistry

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