Applications of protein crosslinking in food products

Abstract

In the past few years, researchers have focused on improving the functional properties and qualities of food products. To this end, they have used crosslinking for enhancing the functional properties of proteins in the food products. Enzymatic or non-enzymatic crosslinking can be used to modify food proteins. Protein crosslinking is efficient in generating novel textures and developing product formulations, while also maintaining the desired texture and mouthfeel of food products. Enzymatic treatments using laccases, transglutaminases, peroxidases, and tyrosinases could help in designing meat replacement products, and developing non-dairy yoghurt and cheeses with good consistency. However, these catalytic mechanisms are accompanied by many technical issues that need to be overcome while developing complex food matrices.

Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatments

“…2, laccase induces a cross-linking reaction that generates water as a byproduct, 37 which is not the case with transglutaminase. 6 Based on the ndings of the study conducted by Upadhyay et al, 38 G 0 decreased as the water content increased. The rheological results indicate that laccase was unable to cross-link the structure effectively during the test period of 5 minutes.…”

“…7 It has been demonstrated that transglutaminase and laccase act as effective crosslinking agents for the generation of new textures or the modulation of formulations without compromising the intended mouthfeel of food products, particularly protein-stabilized emulsions and gels. 6,8 Transglutaminase (EC 2.3.2.13, g-glutamyl-peptide, amine-g-glutamyl transferase) is a natural enzyme that catalyses the formation of a covalent bond (i.e., 3-(g-glutamyl)lysine isopeptide bond) between the glutamine residue side chains and lysine residue side chains, leading to polymerization. 9 Laccase (EC 1.10.3.2, benzenediol: oxygen oxidoreductase) is another potential food protein crosslinker that has been proposed as an alternative to transglutaminase in the development of plant-based meat.…”

“…It is the process of linking amino acid residues within the protein polypeptide chain through intra- or inter-molecular covalent bonds, which lead to the formation of a protein network. 6 Several methods can be employed to induce cross-linking reactions in food matrixes, including chemical, physical, and enzymatic approaches. Among the major advantages of enzymatic treatment over other methods are its specificity and the mild conditions required to initiate the reaction.…”