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.
authors: VTT Technical Research Center of Finland, Espoo, FI-02044 Finland. johanna.buchert@vtt.fi
authors: Johanna
authors: J
authors: Buchert
authors: Dilek
authors: D
authors: Ercili Cura
authors: Hairan
authors: H
authors: Ma
authors: Chiara
authors: C
authors: Gasparetti
authors: Evanthia
authors: E
authors: Monogioudi
authors: Greta
authors: G
authors: Faccio
authors: Maija
authors: M
authors: Mattinen
authors: Harry
authors: H
authors: Boer
authors: Riitta
authors: R
authors: Partanen
authors: Emilia
authors: E
authors: Selinheimo
authors: Raija
authors: R
authors: Lantto
authors: Kristiina
authors: K
authors: Kruus
mesh_terms: D055598:Chemical Phenomena; D003611:Dairy Products / Q000032:analysis; D004044:Dietary Proteins / Q000378:metabolism*; D002523:Edible Grain / Q000737:chemistry; D005396:Fish Products / Q000032:analysis; D005524:Food Technology; D005526:Food, Formulated / Q000032:analysis*; D008461:Meat Products / Q000032:analysis; D010088:Oxidoreductases / Q000378:metabolism; D011487:Protein Conformation; D011506:Proteins / Q000737:chemistry*; D011503:Transglutaminases / Q000378:metabolism
chemical_list: D004044:Dietary Proteins; D011506:Proteins; D010088:Oxidoreductases; D011503:Transglutaminases