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Agricultural and Biological Chemistry Volume 51, 1987 - Issue 1

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Food & Nutrition

Functional Properties of Heterologous Polymer Prepared by Transglutaminase between Milk Casein and Soybean Globulin

Masao MotokiCentral Research Laboratories, Ajinomoto Co., Inc., Suzuki-cho, Kawasaki-ku, Kawasaki 210, Japan

Noriki NioCentral Research Laboratories, Ajinomoto Co., Inc., Suzuki-cho, Kawasaki-ku, Kawasaki 210, Japan

Koichi TakinamiCentral Research Laboratories, Ajinomoto Co., Inc., Suzuki-cho, Kawasaki-ku, Kawasaki 210, Japan

Pages 237-239 | Received 26 May 1986, Published online: 09 Sep 2014

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https://doi.org/10.1080/00021369.1987.10867993

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M. Motoki and N. Nio, J. Food Sci., 48, 561 (1983).
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J. H. Connellan, S. I. Chung, N. K. Whetzel, C. M. Bradley and J. E. Folk, J. Biol. Chem., 246, 1093 (1971).
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M. Motoki, N, Nio and K. Takinami, Agric. Biol. Chem., 48, 1257 (1984).
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N. Nagashima and S. Suzuki, “Water Activity: Influences on Food Quality,” ed. by L. B. Rockland, Academic Press Inc., New York, 1981, pp. 247 — 264.
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