Background

With the increase in health awareness and the need to reduce content of sugars, fats, and non-natural food ingredients, as well as increasing demand for food and protein alternatives that do not rely on animal source, researchers have used enzymatic crosslinking as a safe and specific biotechnological tool for modulating food matrix properties while maintaining desired textures.

Scope and approach

The current manuscript reviews three main oxidative enzymes that were utilized for food protein crosslinking since 2010. Each enzyme is characterized by its reaction mechanism, protein substrates and the effect of the enzymatic reaction on the structure or texture of the matrix. The range of substrates varies from milk proteins, gelatin and collagen to plant proteins such as potato and soy, which are used to formulate gels and emulsions through the formation of extensive protein networks. The influence of enzymatic crosslinking on protein digestibility and allergenicity is also reviewed with respect to protein source, enzyme type and the experimental model used.

Key findings and conclusions

Laccases, tyrosinases and peroxidases are useful crosslinking agents for generating new textures or for modulating the product formulation while maintaining the desired known texture and mouthfeel. The enzymatic treatments were shown to successfully improve the properties of protein-stabilized emulsions and gels. Commercialization of more oxidative enzymes will enable the increased exploitation of new protein sources and novel combinations of known proteins. Modulating satiety, designing meat replacements, formulating non-dairy cheeses and yogurts with superb consistency are just a few applications of enzyme-mediated crosslinked proteins.

中文翻译：

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氧化酶介导的食物蛋白交联–综述

背景

随着人们对健康意识的增强以及对减少糖，脂肪和非天然食品成分含量的需求，以及对不依赖动物来源的食品和蛋白质替代品的需求增加，研究人员已将酶促交联法用作一种安全的方法。和特定的生物技术工具，可在保持所需质地的同时调节食物基质的性能。

范围和方法

本手稿回顾了自2010年以来用于食品蛋白质交联的三种主要氧化酶。每种酶的特征在于其反应机理，蛋白质底物以及酶促反应对基质结构或质地的影响。底物的范围从牛奶蛋白，明胶和胶原蛋白到植物蛋白（如马铃薯和大豆）不等，这些蛋白用于通过形成广泛的蛋白网络来配制凝胶和乳液。还就蛋白质来源，酶类型和使用的实验模型综述了酶促交联对蛋白质消化率和变应原性的影响。

主要发现和结论

漆酶，酪氨酸酶和过氧化物酶是有用的交联剂，用于产生新的质地或调节产品配方，同时保持所需的已知质地和口感。酶处理显示成功改善了蛋白质稳定的乳液和凝胶的性能。更多氧化酶的商业化将能够增加对新蛋白质来源和已知蛋白质的新颖组合的利用。调节饱腹感，设计肉类替代品，配制具有卓越一致性的非乳制奶酪和酸奶只是酶介导的交联蛋白的少数应用。