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Digitale Medien

Effect of Ultra-high Temperature Treatment on the Enzymatic Cross-linking of Micellar Casein and Sodium Caseinate by Transglutaminase (2004)

Bönisch, M.P. ; Lauber, S. ; Kulozik, U.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 69 (2004), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: : It was found that ultra-high temperature (UHT) treatment of sodium caseinate and native whey protein-depleted micellar casein drastically increases the protein polymerization effect of an enzymatic treatment by microbial transglutaminase (TG). As a result the concentration of the isopeptide ε-(γ-glutamyl)lysine was increased significantly in UHT-treated micellar casein solutions after TG incubation compared with the unheated casein solution. Sodium caseinate was more susceptible to the cross-linking reaction as compared with the native casein micelles. The results demonstrate that the protein structure significantly affects the TG cross-linking reaction. The effect of an UHT treatment was considered to be related to a better TG accessibility due to a more open casein micelle structure and to the inactivation of a TG inhibitor substance. The results demonstrate that an unidentified component in the natural milk serum inhibits the TG reaction. The thermal inactivation of a TG inhibitor is the dominant effect explaining the improved cross-linking of UHT-treated casein micelles as well as sodium caseinate.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09902.x

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Digitale Medien

Physiological aspects of continuous lactic acid fermentations at high dilution rates (1998)

Kulozik, U.

Springer

Applied microbiology and biotechnology 49 (1998), S. 506-510

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ISSN: 1432-0614

Quelle: Springer Online Journal Archives 1860-2000

Thema: Biologie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Abstract The effects of the substrate conditions on the volumetric productivity of Lactobacillus helveticus at different cell densities up to 60 g l−1 in a continuous stirred-tank reactor with microfiltration to retain the biomass were investigated. At low dilution rates, D, the steady-state volumetric productivity, r p, gradually increased to a maximum at D = 1.2–1.5 h−1, because of reduced product inhibition. At higher D values, r p unexpectedly decreased, although the substrate conditions further improved. The maxima of r p at different cell densities coincided with a critical specific substrate utilization rate beyond which the cell metabolism seems to be controlled through a catabolic modulator factor, and r p decreases.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1007/s002530051205

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Digitale Medien

Kontinuierliche fermentative Milchsäure-Produktion im turbulent durchströmten Rohrreaktor (1992)

Kulozik, U. ; Kessler, H. G.

Weinheim : Wiley-Blackwell

Chemie Ingenieur Technik - CIT 64 (1992), S. 872-873

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ISSN: 0009-286X

Schlagwort(e): Chemistry ; Polymer and Materials Science

Quelle: Wiley InterScience Backfile Collection 1832-2000

Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Zusätzliches Material: 1 Ill.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1002/cite.3306409156

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