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

116 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

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    Buchert, J., Ercili Cura, D., Ma, H., Gasparetti, C., Monogioudi, E., Faccio, G., Mattinen, M-L., Boer, H., Partanen, R., Selinheimo, E., Lantto, R., & Kruus, K. (2010). Crosslinking food proteins for improved functionality. Annual review of food science and technology, 1, 113-138. https://doi.org/10.1146/annurev.food.080708.100841