Effects of Bacillus subtilis transglutaminase treatment on the functional properties of whey protein

Abstract Whey proteins (WPs) modification can improve their functional properties. To assess the crosslinking characteristics of Bacillus subtilis transglutaminase (BTG), it was used to reacted with WPs (12%, w/v) (40 °C, pH 8.0) for 6 h and 12 h, respectively. Both particle size profile and sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that BTG treatment enhanced the molecular weight of WPs. Meanwhile, BTG crosslinking greatly increased (*P