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Gasparetti, Chiara
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article
Crosslinking food proteins for improved functionality
Abstract
Different possibilities for protein crosslinking areexamined in this review, with special emphasis onenzymatic crosslinking and its impact on food structure.Among potential enzymes for protein crosslinking aretransglutaminase (TG) and various oxidative enzymes.Crosslinking enzymes can be applied in cereal, dairy,meat, and fish processing to improve the texture of theproduct. Most of the current commercial applications arebased on TG. The reaction mechanisms of the crosslinkingenzymes differ, which in turn results in differenttechnological properties.