Transglutaminase: Its utilization in the food industry

被引：264
作者：
Kuraishi, C [1 ]
Yamazaki, K [1 ]
Susa, Y [1 ]
机构：
[1] Food Res & Dev Labs, Kawasaki, Kanagawa 2108681, Japan
来源：
FOOD REVIEWS INTERNATIONAL | 2001年 / 17卷 / 02期
关键词：
D O I：
10.1081/FRI-100001258
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：221 / 246
页数：26
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