Transglutaminases are cross-linking enzymes available for catalyzing covalent isopeptide bond formation among protein molecules of different origins. These enzymes, mainly the microbial molecular form, are considered a possible tool to improve physicochemical properties such as solubility, water binding or emulsifying capacity, foaming, viscosity, elasticity, and gelation of proteins intended for human consumption. In recent years, different biotechnological applications of transglutaminases have also come to light in areas ranging from material sciences to medicine. In this chapter, we review the most important applications of such biocatalysts in the preparation of different innovative biodegradable materials that are potentially useful as edible films and food coatings.

Transglutaminase Cross-Linked Edible Films and Coatings for Food Applications / Sabbah, Mohammed; Giosafatto, CONCETTA VALERIA LUCIA; Esposito, Marilena; DI PIERRO, Prospero; Mariniello, Loredana; Porta, Raffaele. - (2019), pp. 369-388. [10.1016/B978-0-12-813280-7.00001-3]

Transglutaminase Cross-Linked Edible Films and Coatings for Food Applications

GIOSAFATTO;MARILENA ESPOSITO;PROSPERO DI PIERRO;LOREDANA MARINIELLO;RAFFAELE PORTA
2019

Abstract

Transglutaminases are cross-linking enzymes available for catalyzing covalent isopeptide bond formation among protein molecules of different origins. These enzymes, mainly the microbial molecular form, are considered a possible tool to improve physicochemical properties such as solubility, water binding or emulsifying capacity, foaming, viscosity, elasticity, and gelation of proteins intended for human consumption. In recent years, different biotechnological applications of transglutaminases have also come to light in areas ranging from material sciences to medicine. In this chapter, we review the most important applications of such biocatalysts in the preparation of different innovative biodegradable materials that are potentially useful as edible films and food coatings.
2019
Transglutaminase Cross-Linked Edible Films and Coatings for Food Applications / Sabbah, Mohammed; Giosafatto, CONCETTA VALERIA LUCIA; Esposito, Marilena; DI PIERRO, Prospero; Mariniello, Loredana; Porta, Raffaele. - (2019), pp. 369-388. [10.1016/B978-0-12-813280-7.00001-3]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/736496
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