Protein Cross‐linking in Food – Structure, Applications, Implications for Health and Food Safety

The capacity of proteins to cross‐link with each other has important implications for food quality. Protein cross‐linking can influence food texture and appearance, or permit the incorporation of useful nutrients such as essential amino acids or essential oils in foods to accrue crucial benefits. Protein cross‐linking in foods may be achieved by enzymatic means with transglutaminase or with cross‐linking agents like glutaraldehyde. This chapter discusses the different cross‐linking effects and how they may be exploited by food processor.