Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter
Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced...
Ausführliche Beschreibung
Autor*in: |
Wróblewska, Barbara [verfasserIn] Kaliszewska, Anna [verfasserIn] Kołakowski, Piotr [verfasserIn] Pawlikowska, Katarzyna [verfasserIn] Troszyńska, Agnieszka [verfasserIn] |
---|
Format: |
E-Artikel |
---|---|
Sprache: |
Englisch |
Erschienen: |
2010 |
---|
Schlagwörter: |
---|
Übergeordnetes Werk: |
Enthalten in: World journal of microbiology and biotechnology - Dordrecht [u.a.] : Springer Science + Business Media B.V, 1985, 27(2010), 2 vom: 21. Mai, Seite 215-227 |
---|---|
Übergeordnetes Werk: |
volume:27 ; year:2010 ; number:2 ; day:21 ; month:05 ; pages:215-227 |
Links: |
---|
DOI / URN: |
10.1007/s11274-010-0446-z |
---|
Katalog-ID: |
SPR018483453 |
---|
LEADER | 01000caa a22002652 4500 | ||
---|---|---|---|
001 | SPR018483453 | ||
003 | DE-627 | ||
005 | 20230519221952.0 | ||
007 | cr uuu---uuuuu | ||
008 | 201006s2010 xx |||||o 00| ||eng c | ||
024 | 7 | |a 10.1007/s11274-010-0446-z |2 doi | |
035 | |a (DE-627)SPR018483453 | ||
035 | |a (SPR)s11274-010-0446-z-e | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
041 | |a eng | ||
082 | 0 | 4 | |a 570 |q ASE |
084 | |a 42.30 |2 bkl | ||
100 | 1 | |a Wróblewska, Barbara |e verfasserin |4 aut | |
245 | 1 | 0 | |a Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter |
264 | 1 | |c 2010 | |
336 | |a Text |b txt |2 rdacontent | ||
337 | |a Computermedien |b c |2 rdamedia | ||
338 | |a Online-Ressource |b cr |2 rdacarrier | ||
520 | |a Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples. | ||
650 | 4 | |a Cross-linking |7 (dpeaa)DE-He213 | |
650 | 4 | |a Immunoreactivity |7 (dpeaa)DE-He213 | |
650 | 4 | |a Yoghurt |7 (dpeaa)DE-He213 | |
650 | 4 | |a Milk proteins |7 (dpeaa)DE-He213 | |
650 | 4 | |a Sensory quality |7 (dpeaa)DE-He213 | |
650 | 4 | |a Transglutaminase |7 (dpeaa)DE-He213 | |
700 | 1 | |a Kaliszewska, Anna |e verfasserin |4 aut | |
700 | 1 | |a Kołakowski, Piotr |e verfasserin |4 aut | |
700 | 1 | |a Pawlikowska, Katarzyna |e verfasserin |4 aut | |
700 | 1 | |a Troszyńska, Agnieszka |e verfasserin |4 aut | |
773 | 0 | 8 | |i Enthalten in |t World journal of microbiology and biotechnology |d Dordrecht [u.a.] : Springer Science + Business Media B.V, 1985 |g 27(2010), 2 vom: 21. Mai, Seite 215-227 |w (DE-627)306646889 |w (DE-600)1499109-3 |x 1573-0972 |7 nnns |
773 | 1 | 8 | |g volume:27 |g year:2010 |g number:2 |g day:21 |g month:05 |g pages:215-227 |
856 | 4 | 0 | |u https://dx.doi.org/10.1007/s11274-010-0446-z |z lizenzpflichtig |3 Volltext |
912 | |a GBV_USEFLAG_A | ||
912 | |a SYSFLAG_A | ||
912 | |a GBV_SPRINGER | ||
912 | |a SSG-OLC-PHA | ||
912 | |a GBV_ILN_11 | ||
912 | |a GBV_ILN_20 | ||
912 | |a GBV_ILN_22 | ||
912 | |a GBV_ILN_23 | ||
912 | |a GBV_ILN_24 | ||
912 | |a GBV_ILN_31 | ||
912 | |a GBV_ILN_32 | ||
912 | |a GBV_ILN_39 | ||
912 | |a GBV_ILN_40 | ||
912 | |a GBV_ILN_60 | ||
912 | |a GBV_ILN_62 | ||
912 | |a GBV_ILN_63 | ||
912 | |a GBV_ILN_69 | ||
912 | |a GBV_ILN_70 | ||
912 | |a GBV_ILN_73 | ||
912 | |a GBV_ILN_74 | ||
912 | |a GBV_ILN_90 | ||
912 | |a GBV_ILN_95 | ||
912 | |a GBV_ILN_100 | ||
912 | |a GBV_ILN_101 | ||
912 | |a GBV_ILN_105 | ||
912 | |a GBV_ILN_110 | ||
912 | |a GBV_ILN_120 | ||
912 | |a GBV_ILN_138 | ||
912 | |a GBV_ILN_150 | ||
912 | |a GBV_ILN_151 | ||
912 | |a GBV_ILN_152 | ||
912 | |a GBV_ILN_161 | ||
912 | |a GBV_ILN_170 | ||
912 | |a GBV_ILN_171 | ||
912 | |a GBV_ILN_187 | ||
912 | |a GBV_ILN_213 | ||
912 | |a GBV_ILN_224 | ||
912 | |a GBV_ILN_230 | ||
912 | |a GBV_ILN_250 | ||
912 | |a GBV_ILN_266 | ||
912 | |a GBV_ILN_281 | ||
912 | |a GBV_ILN_285 | ||
912 | |a GBV_ILN_293 | ||
912 | |a GBV_ILN_370 | ||
912 | |a GBV_ILN_602 | ||
912 | |a GBV_ILN_636 | ||
912 | |a GBV_ILN_702 | ||
912 | |a GBV_ILN_2001 | ||
912 | |a GBV_ILN_2003 | ||
912 | |a GBV_ILN_2004 | ||
912 | |a GBV_ILN_2005 | ||
912 | |a GBV_ILN_2006 | ||
912 | |a GBV_ILN_2007 | ||
912 | |a GBV_ILN_2008 | ||
912 | |a GBV_ILN_2009 | ||
912 | |a GBV_ILN_2010 | ||
912 | |a GBV_ILN_2011 | ||
912 | |a GBV_ILN_2014 | ||
912 | |a GBV_ILN_2015 | ||
912 | |a GBV_ILN_2020 | ||
912 | |a GBV_ILN_2021 | ||
912 | |a GBV_ILN_2025 | ||
912 | |a GBV_ILN_2026 | ||
912 | |a GBV_ILN_2027 | ||
912 | |a GBV_ILN_2031 | ||
912 | |a GBV_ILN_2034 | ||
912 | |a GBV_ILN_2037 | ||
912 | |a GBV_ILN_2038 | ||
912 | |a GBV_ILN_2039 | ||
912 | |a GBV_ILN_2044 | ||
912 | |a GBV_ILN_2048 | ||
912 | |a GBV_ILN_2049 | ||
912 | |a GBV_ILN_2050 | ||
912 | |a GBV_ILN_2055 | ||
912 | |a GBV_ILN_2057 | ||
912 | |a GBV_ILN_2059 | ||
912 | |a GBV_ILN_2061 | ||
912 | |a GBV_ILN_2064 | ||
912 | |a GBV_ILN_2065 | ||
912 | |a GBV_ILN_2068 | ||
912 | |a GBV_ILN_2070 | ||
912 | |a GBV_ILN_2086 | ||
912 | |a GBV_ILN_2088 | ||
912 | |a GBV_ILN_2093 | ||
912 | |a GBV_ILN_2106 | ||
912 | |a GBV_ILN_2107 | ||
912 | |a GBV_ILN_2108 | ||
912 | |a GBV_ILN_2110 | ||
912 | |a GBV_ILN_2111 | ||
912 | |a GBV_ILN_2112 | ||
912 | |a GBV_ILN_2113 | ||
912 | |a GBV_ILN_2116 | ||
912 | |a GBV_ILN_2118 | ||
912 | |a GBV_ILN_2119 | ||
912 | |a GBV_ILN_2122 | ||
912 | |a GBV_ILN_2129 | ||
912 | |a GBV_ILN_2143 | ||
912 | |a GBV_ILN_2144 | ||
912 | |a GBV_ILN_2147 | ||
912 | |a GBV_ILN_2148 | ||
912 | |a GBV_ILN_2152 | ||
912 | |a GBV_ILN_2153 | ||
912 | |a GBV_ILN_2188 | ||
912 | |a GBV_ILN_2190 | ||
912 | |a GBV_ILN_2232 | ||
912 | |a GBV_ILN_2336 | ||
912 | |a GBV_ILN_2446 | ||
912 | |a GBV_ILN_2470 | ||
912 | |a GBV_ILN_2472 | ||
912 | |a GBV_ILN_2507 | ||
912 | |a GBV_ILN_2522 | ||
912 | |a GBV_ILN_2548 | ||
912 | |a GBV_ILN_4012 | ||
912 | |a GBV_ILN_4035 | ||
912 | |a GBV_ILN_4037 | ||
912 | |a GBV_ILN_4046 | ||
912 | |a GBV_ILN_4112 | ||
912 | |a GBV_ILN_4125 | ||
912 | |a GBV_ILN_4126 | ||
912 | |a GBV_ILN_4242 | ||
912 | |a GBV_ILN_4246 | ||
912 | |a GBV_ILN_4249 | ||
912 | |a GBV_ILN_4251 | ||
912 | |a GBV_ILN_4305 | ||
912 | |a GBV_ILN_4306 | ||
912 | |a GBV_ILN_4307 | ||
912 | |a GBV_ILN_4313 | ||
912 | |a GBV_ILN_4322 | ||
912 | |a GBV_ILN_4323 | ||
912 | |a GBV_ILN_4324 | ||
912 | |a GBV_ILN_4325 | ||
912 | |a GBV_ILN_4326 | ||
912 | |a GBV_ILN_4328 | ||
912 | |a GBV_ILN_4333 | ||
912 | |a GBV_ILN_4334 | ||
912 | |a GBV_ILN_4335 | ||
912 | |a GBV_ILN_4336 | ||
912 | |a GBV_ILN_4338 | ||
912 | |a GBV_ILN_4393 | ||
912 | |a GBV_ILN_4700 | ||
936 | b | k | |a 42.30 |q ASE |
951 | |a AR | ||
952 | |d 27 |j 2010 |e 2 |b 21 |c 05 |h 215-227 |
author_variant |
b w bw a k ak p k pk k p kp a t at |
---|---|
matchkey_str |
article:15730972:2010----::matfrnguaiaeecinnhimnratvadesrq |
hierarchy_sort_str |
2010 |
bklnumber |
42.30 |
publishDate |
2010 |
allfields |
10.1007/s11274-010-0446-z doi (DE-627)SPR018483453 (SPR)s11274-010-0446-z-e DE-627 ger DE-627 rakwb eng 570 ASE 42.30 bkl Wróblewska, Barbara verfasserin aut Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples. Cross-linking (dpeaa)DE-He213 Immunoreactivity (dpeaa)DE-He213 Yoghurt (dpeaa)DE-He213 Milk proteins (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Transglutaminase (dpeaa)DE-He213 Kaliszewska, Anna verfasserin aut Kołakowski, Piotr verfasserin aut Pawlikowska, Katarzyna verfasserin aut Troszyńska, Agnieszka verfasserin aut Enthalten in World journal of microbiology and biotechnology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1985 27(2010), 2 vom: 21. Mai, Seite 215-227 (DE-627)306646889 (DE-600)1499109-3 1573-0972 nnns volume:27 year:2010 number:2 day:21 month:05 pages:215-227 https://dx.doi.org/10.1007/s11274-010-0446-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 42.30 ASE AR 27 2010 2 21 05 215-227 |
spelling |
10.1007/s11274-010-0446-z doi (DE-627)SPR018483453 (SPR)s11274-010-0446-z-e DE-627 ger DE-627 rakwb eng 570 ASE 42.30 bkl Wróblewska, Barbara verfasserin aut Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples. Cross-linking (dpeaa)DE-He213 Immunoreactivity (dpeaa)DE-He213 Yoghurt (dpeaa)DE-He213 Milk proteins (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Transglutaminase (dpeaa)DE-He213 Kaliszewska, Anna verfasserin aut Kołakowski, Piotr verfasserin aut Pawlikowska, Katarzyna verfasserin aut Troszyńska, Agnieszka verfasserin aut Enthalten in World journal of microbiology and biotechnology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1985 27(2010), 2 vom: 21. Mai, Seite 215-227 (DE-627)306646889 (DE-600)1499109-3 1573-0972 nnns volume:27 year:2010 number:2 day:21 month:05 pages:215-227 https://dx.doi.org/10.1007/s11274-010-0446-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 42.30 ASE AR 27 2010 2 21 05 215-227 |
allfields_unstemmed |
10.1007/s11274-010-0446-z doi (DE-627)SPR018483453 (SPR)s11274-010-0446-z-e DE-627 ger DE-627 rakwb eng 570 ASE 42.30 bkl Wróblewska, Barbara verfasserin aut Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples. Cross-linking (dpeaa)DE-He213 Immunoreactivity (dpeaa)DE-He213 Yoghurt (dpeaa)DE-He213 Milk proteins (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Transglutaminase (dpeaa)DE-He213 Kaliszewska, Anna verfasserin aut Kołakowski, Piotr verfasserin aut Pawlikowska, Katarzyna verfasserin aut Troszyńska, Agnieszka verfasserin aut Enthalten in World journal of microbiology and biotechnology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1985 27(2010), 2 vom: 21. Mai, Seite 215-227 (DE-627)306646889 (DE-600)1499109-3 1573-0972 nnns volume:27 year:2010 number:2 day:21 month:05 pages:215-227 https://dx.doi.org/10.1007/s11274-010-0446-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 42.30 ASE AR 27 2010 2 21 05 215-227 |
allfieldsGer |
10.1007/s11274-010-0446-z doi (DE-627)SPR018483453 (SPR)s11274-010-0446-z-e DE-627 ger DE-627 rakwb eng 570 ASE 42.30 bkl Wróblewska, Barbara verfasserin aut Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples. Cross-linking (dpeaa)DE-He213 Immunoreactivity (dpeaa)DE-He213 Yoghurt (dpeaa)DE-He213 Milk proteins (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Transglutaminase (dpeaa)DE-He213 Kaliszewska, Anna verfasserin aut Kołakowski, Piotr verfasserin aut Pawlikowska, Katarzyna verfasserin aut Troszyńska, Agnieszka verfasserin aut Enthalten in World journal of microbiology and biotechnology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1985 27(2010), 2 vom: 21. Mai, Seite 215-227 (DE-627)306646889 (DE-600)1499109-3 1573-0972 nnns volume:27 year:2010 number:2 day:21 month:05 pages:215-227 https://dx.doi.org/10.1007/s11274-010-0446-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 42.30 ASE AR 27 2010 2 21 05 215-227 |
allfieldsSound |
10.1007/s11274-010-0446-z doi (DE-627)SPR018483453 (SPR)s11274-010-0446-z-e DE-627 ger DE-627 rakwb eng 570 ASE 42.30 bkl Wróblewska, Barbara verfasserin aut Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples. Cross-linking (dpeaa)DE-He213 Immunoreactivity (dpeaa)DE-He213 Yoghurt (dpeaa)DE-He213 Milk proteins (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Transglutaminase (dpeaa)DE-He213 Kaliszewska, Anna verfasserin aut Kołakowski, Piotr verfasserin aut Pawlikowska, Katarzyna verfasserin aut Troszyńska, Agnieszka verfasserin aut Enthalten in World journal of microbiology and biotechnology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1985 27(2010), 2 vom: 21. Mai, Seite 215-227 (DE-627)306646889 (DE-600)1499109-3 1573-0972 nnns volume:27 year:2010 number:2 day:21 month:05 pages:215-227 https://dx.doi.org/10.1007/s11274-010-0446-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 42.30 ASE AR 27 2010 2 21 05 215-227 |
language |
English |
source |
Enthalten in World journal of microbiology and biotechnology 27(2010), 2 vom: 21. Mai, Seite 215-227 volume:27 year:2010 number:2 day:21 month:05 pages:215-227 |
sourceStr |
Enthalten in World journal of microbiology and biotechnology 27(2010), 2 vom: 21. Mai, Seite 215-227 volume:27 year:2010 number:2 day:21 month:05 pages:215-227 |
format_phy_str_mv |
Article |
institution |
findex.gbv.de |
topic_facet |
Cross-linking Immunoreactivity Yoghurt Milk proteins Sensory quality Transglutaminase |
dewey-raw |
570 |
isfreeaccess_bool |
false |
container_title |
World journal of microbiology and biotechnology |
authorswithroles_txt_mv |
Wróblewska, Barbara @@aut@@ Kaliszewska, Anna @@aut@@ Kołakowski, Piotr @@aut@@ Pawlikowska, Katarzyna @@aut@@ Troszyńska, Agnieszka @@aut@@ |
publishDateDaySort_date |
2010-05-21T00:00:00Z |
hierarchy_top_id |
306646889 |
dewey-sort |
3570 |
id |
SPR018483453 |
language_de |
englisch |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR018483453</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230519221952.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">201006s2010 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s11274-010-0446-z</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR018483453</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s11274-010-0446-z-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">570</subfield><subfield code="q">ASE</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">42.30</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Wróblewska, Barbara</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2010</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cross-linking</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Immunoreactivity</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Yoghurt</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Milk proteins</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Sensory quality</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Transglutaminase</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kaliszewska, Anna</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kołakowski, Piotr</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Pawlikowska, Katarzyna</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Troszyńska, Agnieszka</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">World journal of microbiology and biotechnology</subfield><subfield code="d">Dordrecht [u.a.] : Springer Science + Business Media B.V, 1985</subfield><subfield code="g">27(2010), 2 vom: 21. Mai, Seite 215-227</subfield><subfield code="w">(DE-627)306646889</subfield><subfield code="w">(DE-600)1499109-3</subfield><subfield code="x">1573-0972</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:27</subfield><subfield code="g">year:2010</subfield><subfield code="g">number:2</subfield><subfield code="g">day:21</subfield><subfield code="g">month:05</subfield><subfield code="g">pages:215-227</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://dx.doi.org/10.1007/s11274-010-0446-z</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_SPRINGER</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_11</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_101</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_120</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_138</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_150</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_171</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_187</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_250</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_266</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_281</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_636</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2001</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2006</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2007</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2008</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2009</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2031</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2039</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2055</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2057</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2065</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2068</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2070</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2086</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2088</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2093</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2106</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2107</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2108</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2113</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2116</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2118</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2119</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2144</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2188</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2232</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2446</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2470</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2472</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2522</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2548</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4246</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4328</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">42.30</subfield><subfield code="q">ASE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">27</subfield><subfield code="j">2010</subfield><subfield code="e">2</subfield><subfield code="b">21</subfield><subfield code="c">05</subfield><subfield code="h">215-227</subfield></datafield></record></collection>
|
author |
Wróblewska, Barbara |
spellingShingle |
Wróblewska, Barbara ddc 570 bkl 42.30 misc Cross-linking misc Immunoreactivity misc Yoghurt misc Milk proteins misc Sensory quality misc Transglutaminase Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter |
authorStr |
Wróblewska, Barbara |
ppnlink_with_tag_str_mv |
@@773@@(DE-627)306646889 |
format |
electronic Article |
dewey-ones |
570 - Life sciences; biology |
delete_txt_mv |
keep |
author_role |
aut aut aut aut aut |
collection |
springer |
remote_str |
true |
illustrated |
Not Illustrated |
issn |
1573-0972 |
topic_title |
570 ASE 42.30 bkl Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter Cross-linking (dpeaa)DE-He213 Immunoreactivity (dpeaa)DE-He213 Yoghurt (dpeaa)DE-He213 Milk proteins (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Transglutaminase (dpeaa)DE-He213 |
topic |
ddc 570 bkl 42.30 misc Cross-linking misc Immunoreactivity misc Yoghurt misc Milk proteins misc Sensory quality misc Transglutaminase |
topic_unstemmed |
ddc 570 bkl 42.30 misc Cross-linking misc Immunoreactivity misc Yoghurt misc Milk proteins misc Sensory quality misc Transglutaminase |
topic_browse |
ddc 570 bkl 42.30 misc Cross-linking misc Immunoreactivity misc Yoghurt misc Milk proteins misc Sensory quality misc Transglutaminase |
format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
format_main_str_mv |
Text Zeitschrift/Artikel |
carriertype_str_mv |
cr |
hierarchy_parent_title |
World journal of microbiology and biotechnology |
hierarchy_parent_id |
306646889 |
dewey-tens |
570 - Life sciences; biology |
hierarchy_top_title |
World journal of microbiology and biotechnology |
isfreeaccess_txt |
false |
familylinks_str_mv |
(DE-627)306646889 (DE-600)1499109-3 |
title |
Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter |
ctrlnum |
(DE-627)SPR018483453 (SPR)s11274-010-0446-z-e |
title_full |
Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter |
author_sort |
Wróblewska, Barbara |
journal |
World journal of microbiology and biotechnology |
journalStr |
World journal of microbiology and biotechnology |
lang_code |
eng |
isOA_bool |
false |
dewey-hundreds |
500 - Science |
recordtype |
marc |
publishDateSort |
2010 |
contenttype_str_mv |
txt |
container_start_page |
215 |
author_browse |
Wróblewska, Barbara Kaliszewska, Anna Kołakowski, Piotr Pawlikowska, Katarzyna Troszyńska, Agnieszka |
container_volume |
27 |
class |
570 ASE 42.30 bkl |
format_se |
Elektronische Aufsätze |
author-letter |
Wróblewska, Barbara |
doi_str_mv |
10.1007/s11274-010-0446-z |
dewey-full |
570 |
author2-role |
verfasserin |
title_sort |
impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter |
title_auth |
Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter |
abstract |
Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples. |
abstractGer |
Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples. |
abstract_unstemmed |
Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples. |
collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 |
container_issue |
2 |
title_short |
Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter |
url |
https://dx.doi.org/10.1007/s11274-010-0446-z |
remote_bool |
true |
author2 |
Kaliszewska, Anna Kołakowski, Piotr Pawlikowska, Katarzyna Troszyńska, Agnieszka |
author2Str |
Kaliszewska, Anna Kołakowski, Piotr Pawlikowska, Katarzyna Troszyńska, Agnieszka |
ppnlink |
306646889 |
mediatype_str_mv |
c |
isOA_txt |
false |
hochschulschrift_bool |
false |
doi_str |
10.1007/s11274-010-0446-z |
up_date |
2024-07-03T20:02:22.948Z |
_version_ |
1803589457493884928 |
fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR018483453</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230519221952.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">201006s2010 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s11274-010-0446-z</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR018483453</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s11274-010-0446-z-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">570</subfield><subfield code="q">ASE</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">42.30</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Wróblewska, Barbara</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2010</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-$ MIX^{™} $ 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (β-lactoglobulin, α-lactalbumin, α-casein, β-casein and κ-casein) indicated differences on the level of immunoreactivity of individual proteins. The β-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of κ-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1–PC4) determined 96.05% of the total variance of the samples.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cross-linking</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Immunoreactivity</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Yoghurt</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Milk proteins</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Sensory quality</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Transglutaminase</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kaliszewska, Anna</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kołakowski, Piotr</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Pawlikowska, Katarzyna</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Troszyńska, Agnieszka</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">World journal of microbiology and biotechnology</subfield><subfield code="d">Dordrecht [u.a.] : Springer Science + Business Media B.V, 1985</subfield><subfield code="g">27(2010), 2 vom: 21. Mai, Seite 215-227</subfield><subfield code="w">(DE-627)306646889</subfield><subfield code="w">(DE-600)1499109-3</subfield><subfield code="x">1573-0972</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:27</subfield><subfield code="g">year:2010</subfield><subfield code="g">number:2</subfield><subfield code="g">day:21</subfield><subfield code="g">month:05</subfield><subfield code="g">pages:215-227</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://dx.doi.org/10.1007/s11274-010-0446-z</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_SPRINGER</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_11</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_101</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_120</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_138</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_150</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_171</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_187</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_250</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_266</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_281</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_636</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2001</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2006</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2007</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2008</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2009</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2031</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2039</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2055</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2057</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2065</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2068</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2070</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2086</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2088</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2093</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2106</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2107</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2108</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2113</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2116</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2118</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2119</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2144</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2188</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2232</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2446</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2470</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2472</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2522</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2548</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4246</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4328</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">42.30</subfield><subfield code="q">ASE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">27</subfield><subfield code="j">2010</subfield><subfield code="e">2</subfield><subfield code="b">21</subfield><subfield code="c">05</subfield><subfield code="h">215-227</subfield></datafield></record></collection>
|
score |
7.399743 |