The characteristics and use of the transglutaminase, an enzyme obtained from fermentation of a strin of Streptoverticilium mobaraense, are descibed. The particular enzyme property is to catalyze the formation of crosslinks of several food proteins especially in presence of caseinate. Its use in the food field are very different, mainly dealing with meat and cheese. This product is widely employed in European an extra European countries.
La transglutamminasi, un additivo alimentare dai molteplici impieghi / M.A. Paleari, C.A. Cantoni, G. Beretta. - In: INGREDIENTI ALIMENTARI. - ISSN 1594-0543. - 2:1(2003), pp. 18-20.
La transglutamminasi, un additivo alimentare dai molteplici impieghi
M.A. Paleari;C.A. Cantoni;G. Beretta
2003
Abstract
The characteristics and use of the transglutaminase, an enzyme obtained from fermentation of a strin of Streptoverticilium mobaraense, are descibed. The particular enzyme property is to catalyze the formation of crosslinks of several food proteins especially in presence of caseinate. Its use in the food field are very different, mainly dealing with meat and cheese. This product is widely employed in European an extra European countries.
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