Texture improvement of fermented dairy products by enzymatic crosslinking with transglutaminase

摘要

Transglutaminase (EC 2.3.2.13) (TG) is an enzyme that catalyses an acyltransfer reaction between the gamma-carboxyamide group of peptide-bound glutamine residues as acyl donors and primary amines as acyl acceptor. When iysyl residues act as acyl acceptors, protein molecules are cross-linked together through epsilo-