Possibilities of Use Transglutaminase Enzyme in Field of Gastronomy
Keywords:
Gastronomy, Processed foods, Transglutaminase enzyme (TGase), Texture formationAbstract
The emergence of new technological developments in the production of food and beverages enables the physical, chemical and sensory properties of the products to be changed in the desired direction by adding certain processing aids to food. One group of processing adjuncts added to the food to form the desired characteristics of the food by assuming various tasks constitutes enzymes, and the transglutaminase (TGase) enzyme is also an important part of this group. Transglutaminase is an enzyme that can alter protein structure in foods. This enzyme forms intramolecular and intermolecular covalent cross-links between glutamine and lysine in the structure of proteins, resulting in the formation of high molecular weight polymers. Because of these properties, meat, milk and cereal products have a wide range of uses. The transglutaminase enzyme can improve the nutritional properties of processed foods and has positive effects on various quality properties, especially texture, and has effects such as gel formation, mechanical strength increase and decrease of textural deformation. This enzyme is also used to prevent the use of food additives and excessive salt, which are known to cause various damages in terms of human health, which are used in many food productions. This enzyme, which contributes to the improvement of economic values by
improving the properties of many low-economic value foods, has an important effect in the development of new products. In this study; as a food processing aid substance, the properties of transglutaminase which is widely used for various purposes in many products, are elaborated and studies on the usage in the field of gastronomy are given.
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