Use of transglutaminases in foods and potential utilization of plants as a transglutaminase source – Review

Luciano, Fernando Bittencourt; Arntfield, Susan D.

doi:10.5007/2175-7925.2012v25n4p1

Cited by 4 publications

(2 citation statements)

References 55 publications

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“…These results may be due to polyphenol‐protein networks responsible for oyster mushroom addition, which induced the decreasing the shrinkage of formation after cooking (Quan et al, 2019). Moreover, the higher dietary fiber in FFS with carrageenan interaction might attribute to improving the emulsifying and thermal stability of analog burger patty (Choi et al, 2015; Luciano & Arntfield, 2012).…”

Section: Resultsmentioning

confidence: 99%

Effects of oyster mushroom addition on quality characteristics of full fat soy‐based analog burger patty by extrusion process

Cho

Ryu

2022

J Food Process Engineering

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The effects of oyster mushroom (Pleurotus ostreatus) addition on quality characteristics of full fat soy (FFS) and isolated soy protein (ISP)‐based analog burger patties by extrusion process were compared and investigated. Oyster mushroom added to the base mixtures (FFS and ISP) as different levels (0%, 4%, 8%, and 12%), which were texturized by using the twin‐screw extruder equipped with cooling die. After extrusion cooking, in comparison on meat analogs and its analog burger patty, ISP‐based meat analog had the higher textural properties including hardness, springiness, cohesiveness, and chewiness than FFS‐based meat analog. Textural properties of ISP‐based meat analog consistently also increased with the increase in oyster mushroom contents (p < .05), while FFS‐based meat analog had the inconstant patterns in the springiness and cohesiveness, and it obtained the higher cutting strength than ISP‐based. In contrast, in its analog burger patty, the consistent patterns exhibited in all the FFS‐based. Moreover, FFS‐based had the higher textural properties (p < .05) with cutting strength than ISP‐based burger patty. The highest water holding capacity, cooking properties, and organoleptic properties were also observed in FFS‐based analog burger patty with 12% oyster mushroom content except meat patty. Overall, this study suggested that the addition of the oyster mushroom into the analog burger patties improved the overall quality, and FFS could be possible to potential alternative of soy material for analog burger patty.Practical ApplicationsPlant‐proteins for analog burger patty are the high cost and required with several steps for purifying process. In addition, meat analog commonly exhibits the weak texture, and almost tasteless, which has resulted in the use of excessive seasoning, flavoring, adding the binding agent. Oyster mushroom (Pleurotus ostreatus) has played an important role as additive which could enhance the texture and organoleptic quality of analog burger patty by using the high moisture extrusion technology. This work demonstrated that addition of oyster mushroom into the full fat soy‐based formation that has health benefits, cost effectiveness and environmentally friendly could offer the high‐quality burger patty to the consumers who might have concern of negative issues on meat as well as vegetarian.

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Section: Resultsmentioning

confidence: 99%

Effects of oyster mushroom addition on quality characteristics of full fat soy‐based analog burger patty by extrusion process

Cho

Ryu

2022

J Food Process Engineering

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“…Enzymatic activity of TGM was found in microorganisms, plant, and animal tissues. They all exhibit similar catalytic activity with biochemical properties, although those from plant and animal sources have less homology in the composition of amino acids [38][39][40]. TGMs from animal sources take part in many physiological processes, such as participating in skin formation, blood coagulation, and in antimicrobial immune reactions.…”

Section: Origins Of Tgmsmentioning

confidence: 99%

Transglutaminase in Foods and Biotechnology

Vasić

Knez

Leitgeb

2023

IJMS

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Stabilization and reusability of enzyme transglutaminase (TGM) are important goals for the enzymatic process since immobilizing TGM plays an important role in different technologies and industries. TGM can be used in many applications. In the food industry, it plays a role as a protein-modifying enzyme, while, in biotechnology and pharmaceutical applications, it is used in mediated bioconjugation due to its extraordinary crosslinking ability. TGMs (EC 2.3.2.13) are enzymes that catalyze the formation of a covalent bond between a free amino group of protein-bound or peptide-bound lysine, which acts as an acyl acceptor, and the γ-carboxamide group of protein-bound or peptide-bound glutamine, which acts as an acyl donor. This results in the modification of proteins through either intramolecular or intermolecular crosslinking, which improves the use of the respective proteins significantly.

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Food-related transglutaminase obtained from fish/shellfish

Simpson

2019

Critical Reviews in Food Science and Nutrition

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Use of transglutaminases in foods and potential utilization of plants as a transglutaminase source – Review

Cited by 4 publications

References 55 publications

Effects of oyster mushroom addition on quality characteristics of full fat soy‐based analog burger patty by extrusion process

Effects of oyster mushroom addition on quality characteristics of full fat soy‐based analog burger patty by extrusion process

Transglutaminase in Foods and Biotechnology

Food-related transglutaminase obtained from fish/shellfish

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