1. TRANSGLUTAMINASE: ITS UTILIZATION IN THE FOOD INDUSTRY
- Author
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Chiya Kuraishi, Katsutoshi Yamazaki, and Yasuyuki Susa
- Subjects
biology ,Food industry ,Protein molecules ,Tissue transglutaminase ,business.industry ,Chemistry ,General Chemical Engineering ,food and beverages ,Heat stability ,Baked goods ,biology.protein ,Food science ,business ,Microbial transglutaminase ,Food Science - 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.
- Published
- 2001
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