Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks

Publication date: Available online 20 March 2018 Source:Trends in Food Science & Technology Author(s): Seyed Mohammad Taghi Gharibzahedi, Shahin Roohinejad, Saji George, Francisco J. Barba, Ralf Greiner, Gustavo V. Barbosa-Cánovas, Kumar Mallikarjunan Background Consumption of protein-based food products has a key role in the improvement of human health. The crosslinking agent microbial transglutaminase (mTGase) is an effective and promising tool to modify animal proteins used in the food industry. Improvement in the gelation process, physicochemical and textural quality, and consumer's demand of protein-based food products could be attained by combining mTGase and some non-conventional food processing technologies. Scope and approach New perspectives and key areas for future research in the development of high-quality food proteins and protein-based products as a function of interaction effect of mTGase and some new processing techniques (e.g. high pressure processing (HPP), ultrasound, microwave (MW) and ultraviolet (UV) irradiation) are reviewed. The effect of conventional thermal and emerging processing methods on the mTGase crosslinking activity and protein gel functionality are also compared. Key findings and conclusions The crosslinking density and functional properties of protein gels can be strongly promoted by the synergistic action of mTGase and innovative processing methods. Compared to the conventional heating, HPP with further increase of mTG...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research