Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization

Differences in food texture arise from the various ways in which constituent polymer molecules and particles can be joined together to form different kinds of colloidal structures. The formation of covalent crosslinks is an important mechanism that is associated with the enhancement of solid-like character in gelled and emulsified systems. This article describes how treatment with microbial transglutaminase can be used to introduce crosslinks, and thus control the rheology and stability of protein-based food colloids.