Crosslinking Food Proteins for Improved Functionality

Overview

Journal Annu Rev Food Sci Technol

Publisher Annual Reviews

Specialties Biotechnology
Nutritional Sciences

Date 2011 Dec 2

PMID 22129332

Citations 21

Authors

Johanna Buchert

Dilek Ercili Cura

Hairan Ma

Chiara Gasparetti

Evanthia Monogioudi

Greta Faccio

Maija Mattinen

Harry Boer

Riitta Partanen

Emilia Selinheimo

Raija Lantto

Kristiina Kruus

Affiliations

Soon will be listed here.

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.

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