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
SN - 1941-1413
VL - 1
SP - 113
EP - 138
JO - Annual review of food science and technology
JF - Annual review of food science and technology
ER -