Transglutaminase catalyzed reactions: Impact on food applications

被引:244
作者
DE Jong, GAH [1 ]
Koppelman, SJ [1 ]
机构
[1] TNO, Nutr & Food Res Inst, NL-3700 AJ Zeist, Netherlands
关键词
transglutaminase; ingredients; food; substrate specificity; applications;
D O I
10.1111/j.1365-2621.2002.tb08819.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Transglutaminases can perform various reactions that are based on cross-linking, acyl-transfer and deamidation. These enzymes are found in many different organisms where they have very specific roles. The basic reaction mechanism of these transglutaminases is similar. The reactions catalyzed by transglutaminases have proven to be useful in production of different kinds of protein ingredients and food products. In this review, we will show important aspects of transglutaminase cross-linking in respect to substrate specificity, accessibility of proteins, regulation and differences in reactions and safety. These aspects will be viewed in respect to food applications.
引用
收藏
页码:2798 / 2806
页数:9
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