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TRANSGLUTAMINASE IN DAIRY PRODUCTS: CHEMISTRY, PHYSICS, APPLICATIONS
Authors:DORIS JAROS  CLAUDIA PARTSCHEFELD  THOMAS HENLE  HARALD ROHM
Affiliation:Institute of Food Technology and Bioprocess Engineering; Department of Chemistry and Food Chemistry Technische Universität Dresden D-01062 Dresden, Germany
Abstract:Literature on the effects of microbial transglutaminase on various dairy‐based systems is discussed. Beginning with a short synopsis on the development of microbial transglutaminase as a functional tool for modifying foods, the principles of reactions catalyzed by transglutaminase and their structural implications, as well as the mechanisms of formation and cleavage of isopeptide bonds are reviewed. After summarizing the present knowledge on the specificity of microbial transglutaminase towards milk proteins, including reactions determined by individual lysine and glutamine residues, emphasis is placed on the effects of enzymatic cross‐linking on physicochemical properties in foods and, particularly, dairy‐based systems. Discussed are implications of cross‐linking on acidified milk gels including yogurt and effects on single milk protein fractions, with respect to several physicochemical properties including rheology and mechanical properties of these systems, but also syneresis, and emulsification behaviour.
Keywords:Dairy products  transglutaminases  milk proteins  isopeptide bonds  rheology  technofunctional properties
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