Wykorzystanie transglutaminazy w przemyśle spożywczym

• Autorzy: Dłużewska E. , Florowska A.

Warianty tytułu

EN

The use of transglutaminase in the food industry

• Języki publikacji: PL

Abstrakty

PL

W artykule omówiono źródła pozyskiwania transglutaminazy, mechanizm jej działania, wpływ modyfikacji białek, katalizowanych TGazą, na teksturę i strukturę żywności. Opisano możliwości wykorzystania transglutaminazy w rybach, mięsie i jego przetworach, produktach mlecznych, pieczywie, makaronach, produktach bezglutenowych. Wykazano, że zastosowanie transglutaminazy korzystnie wpływa na teksturę i strukturę żywności, może również przyczynić się do poprawy jej wartości odżywczej i zdrowotnej.

EN

The article discusses the sources from which the transglutaminase is obtained, mechanism of its action, the effect of modification of TGaz- catalyzed proteins on the texture and structure of foods. In the article, there are described the possibilities for the application of transglutaminase in products such as fish, meat and meat products, dairy products, bread, pasta and gluten-free products. It has been shown that the use of transglutaminase has a positive effect on the texture and structure of food and may also improve the nutritional and health value.

Słowa kluczowe

PL

transglutaminaza; sieciowanie białek; modyfikacja enzymatyczna

EN

transglutaminase; cross-linking of proteins; enzymatic modification

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2014
• Tom: T. 68, nr 1
• Strony: 21--24
• Opis fizyczny: Bibliogr. 36 poz.

Twórcy

autor

Dłużewska E.

• Katedra Technologii Żywności, SGGW w Warszawie

autor

Florowska A.

• Katedra Technologii Żywności, SGGW w Warszawie

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