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Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria - ERRATUM

Published online by Cambridge University Press:  23 October 2012

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Type
Erratum
Information
Journal of Dairy Research , Volume 79 , Issue 4 , November 2012 , pp. 422
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Copyright © Proprietors of Journal of Dairy Research 2012

Fig. 1 was printed without line (B). It is corrected here with apologies to the authors.

Fig. 1. RP-HPLC chromatogram of reconstituted skim milk incubated with TGase at 40 °C for (a) 0, (b) 2, (c) 4, (d) 8 or (e) 24 h. The peaks corresponding to the different casein fractions are identified in chromatogram.

Figure 0

Fig. 1. RP-HPLC chromatogram of reconstituted skim milk incubated with TGase at 40 °C for (a) 0, (b) 2, (c) 4, (d) 8 or (e) 24 h. The peaks corresponding to the different casein fractions are identified in chromatogram.