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A REVIEW: ENZYMATIC CROSS‐LINKING OF PROTEINS APPLICABLE TO FOODS
Author(s) -
MATHEIS GUNTER,
WHITAKER JOHN R.
Publication year - 1987
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1987.tb00129.x
Subject(s) - tissue transglutaminase , enzyme , protein disulfide isomerase , biochemistry , chemistry , lysyl oxidase , lipoxygenase
The functional properties of food proteins may be changed by the use of specific enzymes. Enzymatic reactions can be carried out under relatively mild conditions and, because of the specificity of the reactions, are not likely to lead to toxic products. Among the several reactions catalyzed by enzymes, some lead to the intra‐ and intermolecular cross‐linking of proteins. In this review, we briefly describe the reactions catalyzed by transglutaminase, lipoxygenase, lysyl oxidase, protein disulfide reductase, protein disulfide isomerase and sulfhydryl oxidase and the feasibility of using these enzymes for cross‐linking of food proteins. Very little data are available on the efficiency of cross‐linking and the effect on functional and nutritional properties of the proteins.