Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products
In recent decades, the increase of the world’s population has raised concerns about the global food supply and created interest in food technologies that transform fish and vegetable proteins into many different products. Toward this goal, enzyme-mediated protein modification techniques, especially with microbial transglutaminase (MTGase) have been explored. These approaches exhibit higher reaction specificities and lower frequencies of side transglutaminase (MTGase) improve mechanical and viscoelastic properties of gels, consequently endowing different textures to analogue products. Since MTGase can be obtained in large quantities and can promote health benefits, this enzyme has been employed for large-scale industrial food processing.
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | capítulo de libro biblioteca |
| Language: | English |
| Published: |
Elsevier
2021-01-01
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| Subjects: | Digestibility, Microbial transglutaminase, Myofibrillar proteins, Vegetable proteins, Viscoelasticity, |
| Online Access: | http://hdl.handle.net/10261/287985 https://api.elsevier.com/content/abstract/scopus_id/85129593106 |
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| Summary: | In recent decades, the increase of the world’s population has raised concerns about the global food supply and created interest in food technologies that transform fish and vegetable proteins into many different products. Toward this goal, enzyme-mediated protein modification techniques, especially with microbial transglutaminase (MTGase) have been explored. These approaches exhibit higher reaction specificities and lower frequencies of side transglutaminase (MTGase) improve mechanical and viscoelastic properties of gels, consequently endowing different textures to analogue products. Since MTGase can be obtained in large quantities and can promote health benefits, this enzyme has been employed for large-scale industrial food processing. |
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