Figure 1.

(A) SDS-PAGE-analysis of sodium caseinate powders prepared for the study. Lane 1) non-enzyme-treated sodium caseinate, lane 2) sodium caseinate crosslinked with transglutaminase. (B) Viscosity of test products as function of shear rate. For each sample, the results of two replicate measurements are shown, caseinate (−−○−−), transglutaminase-treated caseinate (−●–) or whey protein (··▽··).

Juvonen et al. Nutrition Journal 2012 11:35   doi:10.1186/1475-2891-11-35
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