| Literature DB >> 22129332 |
Johanna Buchert1, Dilek Ercili Cura, Hairan Ma, Chiara Gasparetti, Evanthia Monogioudi, Greta Faccio, Maija Mattinen, Harry Boer, Riitta Partanen, Emilia Selinheimo, Raija Lantto, Kristiina Kruus.
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.Mesh：
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Year: 2010 PMID： 22129332 DOI： 10.1146/annurev.food.080708.100841
Source DB: PubMed Journal: Annu Rev Food Sci Technol ISSN： 1941-1421