Crosslinking of food proteins mediated by oxidative enzymes - A review

Laccases, tyrosinases and peroxidases are useful crosslinking agents for generating new textures or for modulating the product formulation while maintaining the desired known texture and mouthfeel. The enzymatic treatments were shown to successfully improve the properties of protein-stabilized emulsions and gels. Commercialization of more oxidative enzymes will enable the increased exploitation of new protein sources and novel combinations of known proteins. Modulating satiety, designing meat replacements, formulating non-dairy cheeses and yogurts with superb consistency are just a few applications of enzyme-mediated crosslinked proteins.