Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
A review on enzymatic modification of casein micelle[J]. Science and Technology of Food Industry, 2012, (17): 413-416. DOI: 10.13386/j.issn1002-0306.2012.17.059
Citation: A review on enzymatic modification of casein micelle[J]. Science and Technology of Food Industry, 2012, (17): 413-416. DOI: 10.13386/j.issn1002-0306.2012.17.059
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A review on enzymatic modification of casein micelle

    Abstract
  • The structure of casein micelle affects its stability.Enzymatic modification is a high security technology of protein structural modification which was studied extensively.This paper reviewed the recent researches on enzymatic modification of casein micelle.It also discussed the stability and functional properties of modified casein with the purpose of providing reference for dairy products.
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