Applications of Transglutaminase in Food Industry: 2. Possible Usage of the Enzyme in the Food Processes (Turkish with English Abstract)

Öz

The modification of food proteins by transglutaminase (tgase) which catalyzes the crosslinkings between Gln and Lys has recently become a great interest to food scientists. The gel formation in dilute protein dispersions or solutions, improvement of the mechanical strength, physical texture formation in dilute oil-protein dispersions, the corporation of aminoacids which were lack in the structure to the proteins, prevent the textural deformations, reducing the usage of the food additives will be possible with usage of tgase.

Anahtar Kelimeler

• Transglutaminase, food, protein, crosslinking, texture, functionality, additives

Gıda Endüstrisinde Transglutaminaz Uygulamaları: 2. Enzimin Gıda Süreçlerinde Kullanım Olanakları

Öz

Transglutaminaz enzimi (Tgaz), protein zincirindeki Gln ile Lys arasında gerçekleştirdiği çapraz bağlanmalar ile neden olduğu protein modifikasyonu gıda bilimcilerinin son dönemde gündemine oturmuş durumdadır. Tgaz kullanımıyla gıda işleme teknolojisinde, düşük viskoziteli protein çözelti ve/veya dispersiyonlarında jel yapı oluşturma, mekanik dayanımı artırma, düşük yağ – protein içeriğinde mekanik yapı oluşturma, var olan yapıya eksikliği duyulan amino asit katılımını sağlama, tekstürel deformasyonu ve gıda katkı maddeleri kulanımını azaltma veya tamamen ortadan kaldırma olasıdır.

Anahtar Kelimeler

• Transglutaminaz, gıda, protein, çaprazbağlanma, tekstür, fonksiyonellik, katkı maddeleri

Kaynakça

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