| abstract |
The invention relates to a process for modifying cheesenwhey protein by partially denaturing the protein and treatingnthe protein with transglutaminase, especially a pH adjustmentnand a preheat treatment are conducted prior to the treatmentnwith transglutaminase, with the result that even when thenresulting cheese whey protein is later heated at 100°C ornhigher, insolubilization of the protein by aggregation doesnnot occur, a gel obtained from the treated cheese wheynprotein or the food using the same can have an excellentntexture and maintain properties such as emulsifiability,nfoamability and water holding capacity at high levels. |