Addition of crude tiger nut protein extract affects stiffness of enzymatically cross-linked dairy proteins

dc.contributor.author	Kizzie-Hayford, Nazir
dc.contributor.author	Raak, Norbert
dc.contributor.author	Jaros, Doris
dc.contributor.author	Rohm, Harald
dc.date.accessioned	2021-03-22T19:01:02Z
dc.date.available	2021-03-22T19:01:02Z
dc.date.issued	2018
dc.identifier.issn	23105496
dc.identifier.uri	http://hdl.handle.net/123456789/5110
dc.description	6p:, ill.	en_US
dc.description.abstract	The 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 proteins	en_US
dc.language.iso	en	en_US
dc.publisher	University of Cape Coast	en_US
dc.subject	Dairy proteins	en_US
dc.subject	Degree of polymerization	en_US
dc.subject	Gel stiffness	en_US
dc.subject	Tiger nut proteins	en_US
dc.subject	Transglutaminase	en_US
dc.title	Addition of crude tiger nut protein extract affects stiffness of enzymatically cross-linked dairy proteins	en_US
dc.type	Article	en_US