Search

In the past few years, researchers have focused on improving the functional properties and qualities of food products. To this end, they have used crosslinking for enhancing the functional properties of proteins in the food products. Enzymatic or non-enzymatic crosslinking can be used to modify food proteins. Protein crosslinking is efficient in generating novel textures and developing product formulations, while also maintaining the desired texture and mouthfeel of food products. Enzymatic treatments using laccases, transglutaminases, peroxidases, and tyrosinases could help in designing meat replacement products, and developing non-dairy yoghurt and cheeses with good consistency. However, these catalytic mechanisms are accompanied by many technical issues that need to be overcome while developing complex food matrices. [ABSTRACT FROM AUTHOR]