Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications

Abstract

Background: Although formation of protein-protein crosslinks during food processing is known to influence food properties, a detailed molecular view of this crosslinking is still lacking. Even in the case of enzymatic crosslinking, such as with transglutaminase, which is commonly used in the food industry to induce crosslinking in food proteins, questions remain. Understanding the mechanisms of protein crosslinking is crucial to understanding how inherent beneficial characteristics of food can be preserved and enhanced, and therefore how quality, safety and function can be improved. Scope and approach: This work reviews recent developments in the study of crosslinking in food proteins. The a..