Premium
The use of transglutaminase in dairy products
Author(s) -
ÖZRENK ELVAN
Publication year - 2006
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2006.00220.x
Subject(s) - tissue transglutaminase , lysine , glutamine , chemistry , enzyme , dairy industry , biochemistry , posttranslational modification , covalent bond , milk protein , food science , organic chemistry , amino acid
Modification of proteins by enzymes such as transglutaminase (TG) has recently become of great interest to food scientists. TG (EC 2.3.2.13) catalyses the post‐translational modification of proteins by transamidation of available glutamine residues by the formation of covalent cross‐links between glutamine and lysine residues in proteins. It is suggested that TG is a useful tool for the production of dairy products. In this review, properties of TG and its possible use in the manufacture of dairy products are discussed. Aspects covered include reactions catalysed by the enzyme and properties of modified proteins of selected milk proteins and products.