Figure 2
From: Microwave-assisted cross-linking of milk proteins induced by microbial transglutaminase
SDS-PAGE analysis of caseins and whey proteins treated with MTGase under MI at 30 °C for 3 h.
(A) Milk samples incubated with MTGase (7.0 units/mL) and (B) milk samples incubated with MTGase (7.0 units/mL) under MI.
