Crosslinking of food proteins mediated by oxidative enzymes – A review

摘要: Abstract Background With the increase in health awareness and need to reduce content of sugars, fats, non-natural food ingredients, as well increasing demand for protein alternatives that do not rely on animal source, researchers have used enzymatic crosslinking a safe specific biotechnological tool modulating matrix properties while maintaining desired textures. Scope approach The current manuscript reviews three main oxidative enzymes were utilized since 2010. Each enzyme is characterized by its reaction mechanism, substrates effect structure or texture matrix. range varies from milk proteins, gelatin collagen plant proteins such potato soy, which are formulate gels emulsions through formation extensive networks. influence digestibility allergenicity also reviewed with respect type experimental model used. Key findings conclusions Laccases, tyrosinases peroxidases useful agents generating new textures product formulation known mouthfeel. treatments shown successfully improve protein-stabilized gels. Commercialization more will enable increased exploitation sources novel combinations proteins. Modulating satiety, designing meat replacements, formulating non-dairy cheeses yogurts superb consistency just few applications enzyme-mediated crosslinked