Article ID Journal Published Year Pages File Type
8428487 Trends in Food Science & Technology 2018 41 Pages PDF
Abstract
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.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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