Using crosslinking enzymes to improve textural and other properties of food

Johanna Buchert, Emilia Selinheimo, Kristiina Kruus, Maija-Liisa Mattinen, Raija Lantto, Karin Autio

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleScientificpeer-review

26 Citations (Scopus)

Abstract

This chapter explains that food texture plays a major role in food product quality. The rheological properties of a food are determined by the number of weak and strong physical interactions and the permanent covalent bonds, crosslinks, present in the food matrix. Covalent crosslinks make the major contribution to the firmness of food matrices. Crosslinks can be introduced to a food matrix by chemical, enzymatic, and physical means as reviewed by Munindar P. Singh (1991) and Scott N. Gerrard (2002). Enzymatic crosslinking of food biopolymers is an attractive option owing to the specificity of enzymes and mild reaction conditions. Both food proteins and carbohydrates can be crosslinked by enzymes. Sensory perception of texture plays an important role in different types of foods. The significance of food texture has further been increased with the trend toward low fat products and “natural” additive-free products. Enzymes provide specific and natural means for tailoring food structure. By the use of enzymes, it will be possible to transform inherently available food components into functional ingredients during food processing and manufacturing. Enzymatic crosslinking in the food matrix can occur via proteins or certain carbohydrates. The type of enzyme used affects the chemistry of the crosslink formed and subsequently the structure of the biopolymer network of the food product.
Original languageEnglish
Title of host publicationNovel Enzyme Technology for Food Applications
EditorsRobert Rastall
PublisherWoodhead Publishing
Chapter6
Pages101-139
ISBN (Print)978-1-84569-132-5
DOIs
Publication statusPublished - 2007
MoE publication typeA3 Part of a book or another research book

Publication series

NameWoodhead Publishing Series in Food Science, Technology and Nutrition

Fingerprint

crosslinking
food quality
food matrix
enzymes
texture
biopolymers
foods
natural additives
low fat foods
carbohydrates
rheological properties
food processing
product quality
protein sources
firmness
manufacturing
chemistry
ingredients
proteins

Cite this

Buchert, J., Selinheimo, E., Kruus, K., Mattinen, M-L., Lantto, R., & Autio, K. (2007). Using crosslinking enzymes to improve textural and other properties of food. In R. Rastall (Ed.), Novel Enzyme Technology for Food Applications (pp. 101-139). Woodhead Publishing. Woodhead Publishing Series in Food Science, Technology and Nutrition https://doi.org/10.1533/9781845693718.2.101
Buchert, Johanna ; Selinheimo, Emilia ; Kruus, Kristiina ; Mattinen, Maija-Liisa ; Lantto, Raija ; Autio, Karin. / Using crosslinking enzymes to improve textural and other properties of food. Novel Enzyme Technology for Food Applications. editor / Robert Rastall. Woodhead Publishing, 2007. pp. 101-139 (Woodhead Publishing Series in Food Science, Technology and Nutrition).
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Buchert, J, Selinheimo, E, Kruus, K, Mattinen, M-L, Lantto, R & Autio, K 2007, Using crosslinking enzymes to improve textural and other properties of food. in R Rastall (ed.), Novel Enzyme Technology for Food Applications. Woodhead Publishing, Woodhead Publishing Series in Food Science, Technology and Nutrition, pp. 101-139. https://doi.org/10.1533/9781845693718.2.101

Using crosslinking enzymes to improve textural and other properties of food. / Buchert, Johanna; Selinheimo, Emilia; Kruus, Kristiina; Mattinen, Maija-Liisa; Lantto, Raija; Autio, Karin.

Novel Enzyme Technology for Food Applications. ed. / Robert Rastall. Woodhead Publishing, 2007. p. 101-139 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleScientificpeer-review

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AB - This chapter explains that food texture plays a major role in food product quality. The rheological properties of a food are determined by the number of weak and strong physical interactions and the permanent covalent bonds, crosslinks, present in the food matrix. Covalent crosslinks make the major contribution to the firmness of food matrices. Crosslinks can be introduced to a food matrix by chemical, enzymatic, and physical means as reviewed by Munindar P. Singh (1991) and Scott N. Gerrard (2002). Enzymatic crosslinking of food biopolymers is an attractive option owing to the specificity of enzymes and mild reaction conditions. Both food proteins and carbohydrates can be crosslinked by enzymes. Sensory perception of texture plays an important role in different types of foods. The significance of food texture has further been increased with the trend toward low fat products and “natural” additive-free products. Enzymes provide specific and natural means for tailoring food structure. By the use of enzymes, it will be possible to transform inherently available food components into functional ingredients during food processing and manufacturing. Enzymatic crosslinking in the food matrix can occur via proteins or certain carbohydrates. The type of enzyme used affects the chemistry of the crosslink formed and subsequently the structure of the biopolymer network of the food product.

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BT - Novel Enzyme Technology for Food Applications

A2 - Rastall, Robert

PB - Woodhead Publishing

ER -

Buchert J, Selinheimo E, Kruus K, Mattinen M-L, Lantto R, Autio K. Using crosslinking enzymes to improve textural and other properties of food. In Rastall R, editor, Novel Enzyme Technology for Food Applications. Woodhead Publishing. 2007. p. 101-139. (Woodhead Publishing Series in Food Science, Technology and Nutrition). https://doi.org/10.1533/9781845693718.2.101