Application of microbial transglutaminase in meat foods: A review

被引：76

作者：

Santhi, D. ^{[1
]}

Kalaikannan, A. ^{[1
]}

Malairaj, P. ^{[1
]}

Prabhu, S. Arun ^{[1
]}

机构：

[1] Vet Coll & Res Inst, Dept Meat Sci & Technol, Namakkal, Tamil Nadu, India

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2017年 / 57卷 / 10期

关键词：

Microbial transglutaminase; meat products; meat proteins; salt; phosphate; PIG LIVER TRANSGLUTAMINASE; AMINO-ACID-SEQUENCE; CROSS-LINKING; MYOFIBRILLAR PROTEIN; BEEF GELS; TEXTURAL PROPERTIES; HIGH-PRESSURE; CHICKEN MEAT; FACTOR-XIIIA; PHYSICOCHEMICAL PROPERTIES;

D O I：

10.1080/10408398.2014.945990

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Microbial transglutaminase (MTG) is an enzyme isolated from a variant of Streptomyces mobaraensis that forms covalent cross-links between protein molecules. Studies are being conducted since last two decades on utilization of MTG in meat foods to improve their characteristics, such as gelation, waterbinding, emulsion stability, purge loss, cooking loss, etc. MTG is one of the important topics of interest in meat processing industry due to its advantages in practical utilization and commercial exploitation. This review will discuss about the overall applications of MTG in manipulating the functional properties of meat and meat products by means of various processes such as restructuring, value addition, etc.

引用

页码：2071 / 2076

页数：6

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