Crosslinking food proteins for improved functionality

Johanna Buchert (Corresponding Author), Dilek Ercili Cura, Hairan Ma, Chiara Gasparetti, Evanthia Monogioudi, Greta Faccio, Maija-Liisa Mattinen, Harry Boer, Riitta Partanen, Emilia Selinheimo, Raija Lantto, Kristiina Kruus

Research output: Contribution to journalArticleScientificpeer-review

104 Citations (Scopus)

Abstract

Different possibilities for protein crosslinking are examined in this review, with special emphasis on enzymatic crosslinking and its impact on food structure. Among potential enzymes for protein crosslinking are transglutaminase (TG) and various oxidative enzymes. Crosslinking enzymes can be applied in cereal, dairy, meat, and fish processing to improve the texture of the product. Most of the current commercial applications are based on TG. The reaction mechanisms of the crosslinking enzymes differ, which in turn results in different technological properties.
Original languageEnglish
Pages (from-to)113-138
JournalAnnual review of food science and technology
Volume1
DOIs
Publication statusPublished - 2010
MoE publication typeA1 Journal article-refereed

Fingerprint

crosslinking
protein sources
Food
Transglutaminases
Enzymes
protein-glutamine gamma-glutamyltransferase
enzymes
Proteins
fish processing
meat processing
reaction mechanisms
Meat
Fishes
dairies
proteins
texture

Cite this

Buchert, Johanna ; Ercili Cura, Dilek ; Ma, Hairan ; Gasparetti, Chiara ; Monogioudi, Evanthia ; Faccio, Greta ; Mattinen, Maija-Liisa ; Boer, Harry ; Partanen, Riitta ; Selinheimo, Emilia ; Lantto, Raija ; Kruus, Kristiina. / Crosslinking food proteins for improved functionality. In: Annual review of food science and technology. 2010 ; Vol. 1. pp. 113-138.
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abstract = "Different possibilities for protein crosslinking are examined in this review, with special emphasis on enzymatic crosslinking and its impact on food structure. Among potential enzymes for protein crosslinking are transglutaminase (TG) and various oxidative enzymes. Crosslinking enzymes can be applied in cereal, dairy, meat, and fish processing to improve the texture of the product. Most of the current commercial applications are based on TG. The reaction mechanisms of the crosslinking enzymes differ, which in turn results in different technological properties.",
author = "Johanna Buchert and {Ercili Cura}, Dilek and Hairan Ma and Chiara Gasparetti and Evanthia Monogioudi and Greta Faccio and Maija-Liisa Mattinen and Harry Boer and Riitta Partanen and Emilia Selinheimo and Raija Lantto and Kristiina Kruus",
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Crosslinking food proteins for improved functionality. / Buchert, Johanna (Corresponding Author); Ercili Cura, Dilek; Ma, Hairan; Gasparetti, Chiara; Monogioudi, Evanthia; Faccio, Greta; Mattinen, Maija-Liisa; Boer, Harry; Partanen, Riitta; Selinheimo, Emilia; Lantto, Raija; Kruus, Kristiina.

In: Annual review of food science and technology, Vol. 1, 2010, p. 113-138.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Crosslinking food proteins for improved functionality

AU - Buchert, Johanna

AU - Ercili Cura, Dilek

AU - Ma, Hairan

AU - Gasparetti, Chiara

AU - Monogioudi, Evanthia

AU - Faccio, Greta

AU - Mattinen, Maija-Liisa

AU - Boer, Harry

AU - Partanen, Riitta

AU - Selinheimo, Emilia

AU - Lantto, Raija

AU - Kruus, Kristiina

N1 - PNA: Nordlund, Emilia

PY - 2010

Y1 - 2010

N2 - Different possibilities for protein crosslinking are examined in this review, with special emphasis on enzymatic crosslinking and its impact on food structure. Among potential enzymes for protein crosslinking are transglutaminase (TG) and various oxidative enzymes. Crosslinking enzymes can be applied in cereal, dairy, meat, and fish processing to improve the texture of the product. Most of the current commercial applications are based on TG. The reaction mechanisms of the crosslinking enzymes differ, which in turn results in different technological properties.

AB - Different possibilities for protein crosslinking are examined in this review, with special emphasis on enzymatic crosslinking and its impact on food structure. Among potential enzymes for protein crosslinking are transglutaminase (TG) and various oxidative enzymes. Crosslinking enzymes can be applied in cereal, dairy, meat, and fish processing to improve the texture of the product. Most of the current commercial applications are based on TG. The reaction mechanisms of the crosslinking enzymes differ, which in turn results in different technological properties.

U2 - 10.1146/annurev.food.080708.100841

DO - 10.1146/annurev.food.080708.100841

M3 - Article

VL - 1

SP - 113

EP - 138

JO - Annual review of food science and technology

JF - Annual review of food science and technology

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