Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review

Food Chemistry

Volumn 171, Issue , 2015, Pages 315-322

  Gaspar, Ana Luisa Camolezi ^a   De Góes Favoni, Silvana Pedroso ^a  

^a Faculdade de Tecnologia de Alimentos   (Brazil)

Author keywords

Food proteins; Functional properties; Microbial transglutaminase

Indexed keywords

EMULSIFICATION; ENZYMES; FOOD MICROBIOLOGY; GELATION; SOLUBILITY;

CONSUMER EXPECTATIONS; DEVELOPMENT AND APPLICATIONS; FOOD PROTEINS; FUNCTIONAL PROPERTIES; MICROBIAL TRANSGLUTAMINASE; MICROBIAL TRANSGLUTAMINASE (MTGASE); PROTEIN FUNCTIONALITIES; WATER HOLDING CAPACITY;

FUNCTIONAL FOOD;

MICROBIAL TRANSGLUTAMINASE; TRANSFERASE; UNCLASSIFIED DRUG; EMULSION; GEL; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; PROTEIN INTAKE; WATER;

CATALYSIS; DEAMINATION; EMULSION; ENZYME MECHANISM; FOAM; FOOD INDUSTRY; GELATION; HYDROPHILICITY; HYDROPHOBICITY; NONHUMAN; PHYSICAL CHEMISTRY; POLYMERIZATION; PROTEIN FUNCTION; PROTEIN MODIFICATION; REVIEW; SOLUBILITY; VISCOSITY; BACTERIUM; CHEMICAL PHENOMENA; CHEMISTRY; ENZYMOLOGY; GEL; METABOLISM; PROTEIN INTAKE;

BACTERIA; DIETARY PROTEINS; EMULSIONS; GELS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; SOLUBILITY; TRANSGLUTAMINASES; VISCOSITY; WATER;

EID: 84907221129     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.019     Document Type: Review

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