Crosslinking food proteins for improved functionality

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

doi:10.1146/annurev.food.080708.100841

Crosslinking food proteins for improved functionality

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

^*Corresponding author for this work

VTT (former employee or external)

Research output: Contribution to journal › Article › Scientific › peer-review

235 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 language	English
Pages (from-to)	113-138
Journal	Annual review of food science and technology
Volume	1
DOIs	https://doi.org/10.1146/annurev.food.080708.100841
Publication status	Published - 2010
MoE publication type	A1 Journal article-refereed

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10.1146/annurev.food.080708.100841

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title = "Crosslinking food proteins for improved functionality",

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",

note = "PNA: Nordlund, Emilia",

year = "2010",

doi = "10.1146/annurev.food.080708.100841",

language = "English",

volume = "1",

pages = "113--138",

journal = "Annual review of food science and technology",

issn = "1941-1413",

publisher = "Annual Reviews Inc.",

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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 -

Crosslinking food proteins for improved functionality

Abstract

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