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3 sie 2023 · 4.2.2. Baking Industry. 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.
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.
2 sty 2020 · Transglutaminases crosslinking properties are widely applied to various industrial processes, to improve the firmness, viscosity, elasticity, and water-holding capacity of products in the food and pharmaceutical industries.
25 cze 2014 · In the processing of prepared foods, especially meat products, salt and/or some phosphates are usually added to improve or increase the water-holding capacity, binding, consistency, and overall texture (Kuraishi et al. 2001).
3 sie 2023 · The use of varying amounts of TGM also improved the baking quality of high-level sun pest wheat, where it was observed that TGM plays an important role in the baking quality. Increasing TGM activity caused increased bread characteristics of wheat, such as bread yield, height, crumb softness, pore structure, as well as decreased weight loss and ...
1 sty 2011 · Transglutaminase is now widely used in meat products seafood surimi products, backed goods, noodles pasta and dairy products. So, the overall applications of transglutaminase in the food...
15 maj 2020 · As the result of the reaction, the protein network structure is altered, enhancing functionalities such as water retention capacity and gel formation, contributing to improved physical properties in a variety of foods.
