Crosslinking food proteins for improved functionality

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

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

130 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 languageEnglish
Pages (from-to)113-138
Number of pages26
JournalANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY
Volume1
Issue number1
DOIs
Publication statusPublished - 1 Apr 2010
MoE publication typeA1 Journal article-refereed

Keywords

  • cereal
  • dairy
  • enzyme
  • meat
  • processing
  • protein crosslinking
  • transglutaminase

Fingerprint Dive into the research topics of 'Crosslinking food proteins for improved functionality'. Together they form a unique fingerprint.

Cite this