Title: TRANSGLUTAMINASE: ITS UTILIZATION IN THE FOOD INDUSTRY
Abstract: Abstract Transglutaminase is an enzyme that forms crosslinks between protein molecules. This crosslinkage has unique effects on protein properties, gelation capability, thermal stability, water-holding capacity, etc. A transglutaminase has been isolated from Streptoverticillium sp., and its practical use in the food industry realized. Transglutaminase is now widely used in seafood, surimi products, meat products, noodles/pasta, dairy products, baked goods, and so on. It has great potential to improve the firmness, elasticity, viscosity, heat stability, and water-holding capacity of prepared foods through the mild enzyme reaction. The overall applications of transglutaminase in the food industry are reviewed. Acknowledgments
Publication Year: 2001
Publication Date: 2001-02-04
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 389
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