Abstract
ABSTRACT:The objective of this study was to determine glass transition temperature (Tg) of a‐casein with differential scanning calorimetry (DSC) and to study the effect of microbial transglutaminase (MTG) treatment on Tg 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 Tg on the water content determined. Oscillation DSC (ODSC) was also used. The determination of Tg 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 Tg of a‐casein, which maybe the reason for improved stability of dry daily products during storage.
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