What are the optimal conditions for achieving a stable gel formation using beta casein and kinase?
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The optimal conditions for achieving a stable gel formation using beta casein and kinase involve heat treatment and the addition of calcium ions. Heat treatment at temperatures above 70°C is necessary for gel formation . The gel formation can be accelerated by the addition of chymosin . The presence of calcium ions increases turbidity and weakens the breaking stress of the gel . Additionally, the gelation of beta-lactoglobulin can be achieved through limited proteolysis with immobilized trypsin . Cross-linking of casein with microbial transglutaminase increases the maximum stiffness of the gel, but also leads to a higher reduction of protein-protein interactions due to increased electrostatic repulsion . The presence of beta-casein helps in acid gel formation and prevents gel structure weakening .
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15 Apr 1978 2 Citations | The provided paper does not mention beta casein or kinase. It focuses on the gel formation of myosin B and soybean protein CIF. |
44 Citations | The provided paper does not mention beta casein or kinase. Therefore, there is no information available in the paper regarding the optimal conditions for achieving stable gel formation using beta casein and kinase. |
17 Citations | The provided paper is about the gelation of the complex between kappa-casein and beta-lactoglobulin. It does not provide information about the optimal conditions for achieving a stable gel formation using beta casein and kinase. |
Open access•Dissertation 22 Oct 2012 | The provided paper does not mention beta casein or kinase. |
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