The DOI matches its Crossref record.
TRANSGLUTAMINASE: ITS UTILIZATION IN THE FOOD INDUSTRY
Abstract
Transglutaminase is an enzyme that forms crosslinks between protein molecules. This crosslinkage has unique effects on protein properties, gelation capability, thermal stability, water-holding capacity, etc. A transglutaminase has been isolated from Streptoverticillium sp., and its practical use in the food industry realized. Transglutaminase is now widely used in seafood, surimi products, meat products, noodles/pasta, dairy products, baked goods, and so on. It has great potential to improve the firmness, elasticity, viscosity, heat stability, and water-holding capacity of prepared foods through the mild enzyme reaction. The overall applications of transglutaminase in the food industry are reviewed.
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Cited by
Ge, J., Sun, C., Corke, H., Gul, K., Gan, R., & Fang, Y. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12573 · Cited by 318
(2012) · NDSU Repository (North Dakota State University)
Metadata
- Authors
- Kuraishi, C., Yamazaki, K., & Susa, Y.
- Venue
- Food Reviews International
- Publisher
- Informa UK Limited
- Published
- 2001-02-04
- Volume
- 17
- Issue
- 2
- Pages
- 221-246
- ISSN
- 1525-6103 (ISSN-L)
- 8755-9129
- OpenAlex
- W1982057595
- Cited by
- 409
- References
- 0
- FWCI
- 10.98
- Type
- journal article
- Language
- en
- Open access
- closed
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- Kuraishi, C., Yamazaki, K., & Susa, Y. (2001). TRANSGLUTAMINASE: ITS UTILIZATION IN THE FOOD INDUSTRY. Food Reviews International. https://doi.org/10.1081/fri-100001258
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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