Microbial transglutaminase (MTGase) is an enzyme of the class of transferases widely
known to modify protein functional properties in food systems. The main mechanisms of …

The process of protein crosslinking comprises the chemical, enzymatic, or chemoenzymatic
formation of new covalent bonds between polypeptides. This allows (1) the site-directed …

Different possibilities for protein crosslinking are examined in this review, with special
emphasis on enzymatic crosslinking and its impact on food structure. Among potential …

Abstract Background Microbial transglutaminase (MTGase) is an enzyme widely known to
modify food proteins. MTGase is capable of forming both inter-and intra-molecular …

Key modifying roles of microbial transglutaminase (MTGase) in the development of
innovative probiotic and non-probiotic yogurts with improved functional and quality …

This review paper aimed to provides precious information about the function and use of
different enzymes in dairy food applications. An enzyme is called a protein and catalyzes a …

Highlights•Consumers demand appealing low-fat yoghurt without texture enhancers.•Novel
processing technologies can potentially meet this demand.•The mechanistic effects and …

The field of protein conjugation most commonly refers to the chemical, enzymatic, or
chemoenzymatic formation of new covalent bonds between two polypeptides, or between a …

Global populations are growing and ageing, with each generation expecting a higher
standard of living than their predecessor. Proteins are essential in daily diets because of …

Heating of milk induces several molecular changes around the milk fat globule and its
membrane. This review focuses on whey protein association to the milk fat globule …