Transglutaminase catalyzed reactions : impact on food applications
article
Transglutaminases can perform various reactions that are based on cross-linking, acyl-transfer and deamidation. These enzymes are found in many different organisms where they have very specific roles. The basic reaction mechanism of these transglutaminases is similar. The reactions catalyzed by transglutaminases have proven to be useful in production of different kinds of protein ingredients and food products. In this review, we will show important aspects of transglutaminase cross-linking in respect to substrate specificity, accessibility of proteins, regulation and differences in reactions and safety. These aspects will be viewed in respect to food applications.
TNO Identifier
88054
ISSN
00221147
Source
Journal of Food Science, 67(8), pp. 2798-2806.
Pages
2798-2806
Files
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