Properties and Utilization of Transglutaminase in the Food Industry: A Review | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 3, Volume 8, Issue 1, June 2011, Page 31-43 | ||||
| Document Type: Review article | ||||
| DOI: 10.21608/ajfs.2011.20203 | ||||
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| Abstract | ||||
| Transglutaminase (EC 2.3.2.13) is an enzyme that forms crosslinks between protein molecules. The enzyme is found in many different organisms where they have very specific roles. This crosslinkes have unique effects on protein properties such as viscosity, gelation, capability, thermal stability, solubility and water holding capacity. The basic reaction mechanism of transglutaminases is similar. It is able to modify proteins by catalyzing crosslinking reactions through an acyl transferase mechanism involving protein-bound glutaminyl residues and primary amines including the ε-amino groups of lysine residues in proteins. Many patent applications and research papers in recent years reflect the potential of cross-linked proteins for developing novel foodstuffs and processing methodologies that allow the manufacture of products with high convenience, improved sensory and nutritional-physiological properties. Transglutaminase is now widely used in meat products seafood surimi products, backed goods, noodles pasta and dairy products. So, the overall applications of transglutaminase in the food industry are reviewed in this article. | ||||
| Keywords | ||||
| Cross-linking; transglutaminase; Food industry; Dairy products; meat products; baked goods | ||||
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