Search results
26 gru 2019 · Two decades later mTGases are mainly used in the processing of meat, fish, dairy, and baking products (Strop 2014). mTGase modifies the functional properties of food proteins by incorporation of amines, crosslinking, deamidation, and bonding surfaces of foods.
15 maj 2020 · Transglutaminase (TG) catalyzes cross-linking between the γ-carboxyamide groups of glutamine residues and the ε-amino groups of lysine residues in polypeptide chains, yielding ε- (γ-glutamyl) lysine (G-L) bonds.
TG has a beneficial effect on bakery products; among other things, it improves the external appearance of products, increases the specific volume, and improves the pore homogeneity in crumb. The addition of TG improves the bread yield while keeping the so called “clean label” intact.
1 mar 2002 · Microbial transglutaminase (MTG) is increasingly being used to improve the quality of a diverse range of food products in the baking, meat, fish, soybean and dairy industries (Gerrard and...
8 lis 2013 · Transglutaminase is an enzyme that catalyses the formation of isopeptide bonds between proteins. Its cross-linking property is widely used in various processes: to manufacture cheese and other dairy products, in meat processing, to produce edible films and to manufacture bakery products.
29 sty 2020 · It used to improve gelation and change foaming, emulsification, viscosity, consistency and water-holding capacity properties. This paper presents an overview of the literature that described and explored the recent microbial origins, production media and applications of microbial transglutaminase.
3 sie 2023 · The use of TGM in the baking industry is improving the quality of flour, and, consequently, the texture and volume of bread as proteins from grains are good substrates for crosslinkers by TGM. For example, rice flour is known to contain valuable nutrients, such as proteins, vitamins B and E, as well as fiber.
