Transglutaminase Catalyzed Reactions: Impact on Food Applications

Journal of Food Science - Tập 67 Số 8 - Trang 2798-2806 - 2002
Govardus A. H. de Jong1, Stef J. Koppelman1
1The authors are with TNO Nutrition and Food Research Institute, P.O. Box 360, 3700 AJ Zeist, The Netherlands. Direct inquiries to author de Jong (Email: [email protected]).

Tóm tắt

ABSTRACT: 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

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