Transglutaminase: Its utilization in the food industry

被引：262

作者：

Kuraishi, C ^{[1
]}

Yamazaki, K ^{[1
]}

Susa, Y ^{[1
]}

机构：

[1] Food Res & Dev Labs, Kawasaki, Kanagawa 2108681, Japan

来源：

FOOD REVIEWS INTERNATIONAL | 2001年 / 17卷 / 02期

关键词：

D O I：

10.1081/FRI-100001258

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：221 / 246

页数：26

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