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

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Tutkimustuotos: Lehtiartikkeli › Article › Scientific › vertaisarvioitu

185 Sitaatiot (Scopus)

Abstrakti

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.

Alkuperäiskieli	Englanti
Sivut	113-138
Sivumäärä	26
Julkaisu	ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY
Vuosikerta	1
Numero	1
DOI - pysyväislinkit	https://doi.org/10.1146/annurev.food.080708.100841
Tila	Julkaistu - 1 huhtik. 2010
OKM-julkaisutyyppi	A1 Julkaistu artikkeli, soviteltu

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10.1146/annurev.food.080708.100841

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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.",

keywords = "cereal, dairy, enzyme, meat, processing, protein crosslinking, transglutaminase",

author = "Johanna Buchert and Cura, {Dilek Ercili} and Hairan Ma and Chiara Gasparetti and Evanthia Monogioudi and Greta Faccio and Maija Mattinen and Harry Boer and Riitta Partanen and Emilia Selinheimo and Raija Lantto and Kristiina Kruus",

year = "2010",

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doi = "10.1146/annurev.food.080708.100841",

language = "English",

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TY - JOUR

T1 - Crosslinking food proteins for improved functionality

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

PY - 2010/4/1

Y1 - 2010/4/1

N2 - 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.

AB - 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.

KW - cereal

KW - dairy

KW - enzyme

KW - meat

KW - processing

KW - protein crosslinking

KW - transglutaminase

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U2 - 10.1146/annurev.food.080708.100841

DO - 10.1146/annurev.food.080708.100841

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C2 - 22129332

AN - SCOPUS:84855407214

SN - 1941-1413

VL - 1

SP - 113

EP - 138

JO - ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY

JF - ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY

IS - 1

ER -

Crosslinking food proteins for improved functionality

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