Crosslinking food proteins for improved functionality

Different possibilities for protein crosslinking are examined in this review, with special emphasis on enzymatic crosslinking and its impact on food structure. Among potential enzymes for protein crosslinking are transglutaminase (TG) and various oxidative enzymes. Crosslinking enzymes can be applie...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Annual review of food science and technology 2010-01, Vol.1 (1), p.113-138
Hauptverfasser:	Buchert, Johanna, Ercili Cura, Dilek, Ma, Hairan, Gasparetti, Chiara, Monogioudi, Evanthia, Faccio, Greta, Mattinen, Maija, Boer, Harry, Partanen, Riitta, Selinheimo, Emilia, Lantto, Raija, Kruus, Kristiina
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemical Phenomena Dairy Products - analysis Dietary Proteins - metabolism Edible Grain - chemistry Fish Products - analysis Food Technology Food, Formulated - analysis Meat Products - analysis Oxidoreductases - metabolism Protein Conformation Proteins - chemistry Transglutaminases - metabolism
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!