The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels

Dilek Ercili Cura; Martina Lille; Johanna Buchert; Raija Lantto

The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels

Dilek Ercili Cura, Martina Lille, Johanna Buchert, Raija Lantto

Research output: Contribution to journal › Article in a proceedings journal › Scientific

Abstract

Caseins were crosslinked by Trichoderma reesei tyrosinase in both raw and heat-treated skim milk. Tyrosinaseinduced crosslinking was beneficial in the preparation of acidified milk gels from raw milk, but it did not have an effect on acid gels made from heat-treated milk

Original language	English
Pages (from-to)	205-212
Journal	Annual transactions of the Nordic Rheology Society
Volume	16
Publication status	Published - 2008
MoE publication type	B3 Non-refereed article in conference proceedings
Event	Nordic Rheology Conference - Copenhagen, Denmark Duration: 27 Aug 2008 → 28 Aug 2008

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@article{e44e6b734af84916987eaeb070599415,

title = "The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels",

abstract = "Caseins were crosslinked by Trichoderma reesei tyrosinase in both raw and heat-treated skim milk. Tyrosinaseinduced crosslinking was beneficial in the preparation of acidified milk gels from raw milk, but it did not have an effect on acid gels made from heat-treated milk ",

author = "{Ercili Cura}, Dilek and Martina Lille and Johanna Buchert and Raija Lantto",

year = "2008",

language = "English",

volume = "16",

pages = "205--212",

journal = "Annual transactions of the Nordic Rheology Society",

issn = "1601-4057",

publisher = "Nordic Rheology Society NRS",

note = "Nordic Rheology Conference ; Conference date: 27-08-2008 Through 28-08-2008",

}

TY - JOUR

T1 - The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels

AU - Ercili Cura, Dilek

AU - Lille, Martina

AU - Buchert, Johanna

AU - Lantto, Raija

PY - 2008

Y1 - 2008

N2 - Caseins were crosslinked by Trichoderma reesei tyrosinase in both raw and heat-treated skim milk. Tyrosinaseinduced crosslinking was beneficial in the preparation of acidified milk gels from raw milk, but it did not have an effect on acid gels made from heat-treated milk

AB - Caseins were crosslinked by Trichoderma reesei tyrosinase in both raw and heat-treated skim milk. Tyrosinaseinduced crosslinking was beneficial in the preparation of acidified milk gels from raw milk, but it did not have an effect on acid gels made from heat-treated milk

M3 - Article in a proceedings journal

SN - 1601-4057

VL - 16

SP - 205

EP - 212

JO - Annual transactions of the Nordic Rheology Society

JF - Annual transactions of the Nordic Rheology Society

T2 - Nordic Rheology Conference

Y2 - 27 August 2008 through 28 August 2008

ER -

The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels

Abstract

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