There is a worldwide urgent need of novel protein foods in both developed and developing countries. In the development of novel protein ingredients and novel protein foods, crosslinking enzymes, in particular transglutaminase can play an important role in the improvement of texture, flavour, nutritional value and shelf-life and in the elimination of allergenicity. Modern biotechnology techniques enable the mass production of the enzyme, making it available as a potential tool for the development and production of novel protein foods. Here we present an overview on the demand for novel protein foods, their desired characteristics and the potential of using transglutaminase in the development of novel protein foods. Special attention is given to the realization of producing transglutaminase of microbial origin at an economic price.
|Journal||Agro Food Industry Hi-Tech|
|Publication status||Published - 1999|