4957
OSAMA ABD EL-HAMID IBRAHIM
STUDIES ON ISOLATION AND PURIFICATION OF TRANSGLUTAMINASE AND ITS IMPACT ON SOME DAIRY PRODUCTS
TRANSGLUTAMINASE / Yoghurt / Whey Proteins / White Soft Cheese
Isolation and purification of transglutaminase (TGase) from new plant source, rosemary (Rosmarinus officinalis L.) leaves at the laboratory scale was carried out. Also, the biochemical properties of the rosemary TGase were studied. The rheological properties of whey protein isolate (WPI) solution treated with rosemary TGase were investigated. As well as the effect of cross-linked milk proteins by rosemary TGase in the rheological, chemical and organoleptic properties of set-type yoghurt and UF-white soft cheese were studied.
2015
Ph.d
Al-Azhar
Agriculture