Journal ArticleDOI
Transglutaminase: its utilization in the food industry
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TLDR
Transglutaminase is an enzyme that forms crosslinks between protein molecules as discussed by the authors, which has unique effects on protein properties, gelation capability, thermal stability, water-holding capacity, etc.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.read more
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Journal ArticleDOI
Industrial enzyme applications.
TL;DR: The development of enzymes with improved properties for established technical applications and in the production of new enzymes tailor-made for entirely new areas of application where enzymes have not previously been used are studied.
Journal ArticleDOI
Protein–protein crosslinking in food: methods, consequences, applications
TL;DR: A review of advances in protein crosslinking over the last decade, and examines current and future applications of this chemistry in food processing can be found in this article, with a focus on protein crosslink manipulation.
Journal ArticleDOI
Microbial transglutaminase and its application in the food industry. A review.
Marek Kieliszek,Anna Misiewicz +1 more
TL;DR: An overview of the literature addressing the characteristics and applications of transglutaminase is presented, showing considerable potential to improve the firmness, viscosity, elasticity and water-binding capacity of food products.
Journal ArticleDOI
Transglutaminase Catalyzed Reactions: Impact on Food Applications
G.A.H. de Jong,S.J. Koppelman +1 more
TL;DR: Important aspects of transglutaminase cross-linking in respect to substrate specificity, accessibility of proteins, regulation and differences in reactions and safety will be viewed in respect of food applications.
Journal ArticleDOI
Action of microbial transglutaminase (MTGase) in the modification of food proteins: a review.
TL;DR: The main mechanisms of action of MTGase are polymerisations, which result in changes in the molecule's hydrophobicity, and its influence on the functional properties with different protein substrates is considered.
References
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Journal ArticleDOI
Purification and Characteristics of a Novel Transglutaminase Derived from Microorganisms
Hiroyasu Ando,Masae Adachi,Koichi Umeda,Akira Matsuura,Masahiko Nonaka,Ryosuke Uchio,Tanaka Haruo,Masao Motoki +7 more
TL;DR: The present enzyme requires no calcium ions for its activity, which clearly differs from known transglutaminases derived from mammalian organs, which have been defined as calcium-dependent enzymes.
Journal ArticleDOI
Microbial transglutaminase : a review of its production and application in food processing
TL;DR: An overview of the development of microbial transglutaminase production, including fermentation and down-stream processing, as well as examples of how to use this valuable enzyme in processing foods of meat, fish and plant origin are given.
Journal ArticleDOI
Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking
TL;DR: In this article, a microbial transglutaminase (MTGase) was evaluated for its ability to introduce covalent crosslinks between protein molecules, and the results suggest a useful method for producing restructured meat which can be distributed in the raw, chilled state.
Journal ArticleDOI
Polymerization of Several Proteins by Ca2+-Independent Transglutaminase Derived from Microorganisms
Masahiko Nonaka,Tanaka Haruo,Atsusi Okiyama,Masao Motoki,Hiroyasu Ando,Koichi Umeda,Akira Matsuura +6 more
TL;DR: αs1-Casein and soybean globulins were polymerized and gelatinized by Ca2+-independent transglutaminase that was isolated from the culture filtrate of a microorganism thought to belong to Streptoverticillium sp.
Journal ArticleDOI
Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization
TL;DR: In this article, the authors describe how treatment with microbial transglutaminase can be used to introduce crosslinks, and thus control the rheology and stability of protein-based food colloids.
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