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

doi:10.1146/annurev.food.080708.100841

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

Not published at Aalto University

VTT Technical Research Centre of Finland

Research output: Contribution to journal › Article › Scientific › peer-review

212 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 language	English
Pages (from-to)	113-138
Number of pages	26
Journal	Annual Review of Food Science and Technology
Volume	1
Issue number	1
DOIs	https://doi.org/10.1146/annurev.food.080708.100841
Publication status	Published - 1 Apr 2010
MoE publication type	A1 Journal article-refereed

Keywords

cereal
dairy
enzyme
meat
processing
protein crosslinking
transglutaminase

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10.1146/annurev.food.080708.100841

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AU - Buchert, Johanna

AU - Cura, Dilek Ercili

AU - Ma, Hairan

AU - Gasparetti, Chiara

AU - Monogioudi, Evanthia

AU - Faccio, Greta

AU - Mattinen, Maija

AU - Boer, Harry

AU - Partanen, Riitta

AU - Selinheimo, Emilia

AU - Lantto, Raija

AU - Kruus, Kristiina

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KW - dairy

KW - enzyme

KW - meat

KW - processing

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Crosslinking food proteins for improved functionality

Abstract

Keywords

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