caa a22 4500 46315648X CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s00217-006-0401-2 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0401-2 Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase [Elektronische Daten] [Mark Dube, Christian Schäfer, Sybille Neidhart, Reinhold Carle] Microbial transglutaminase (MTG) isolated from Streptomyces mobaraensis has been available on a commercial scale for several years. MTG generates inter- and intramolecular cross-links between γ-carboxylamide groups of glutamine residues and ɛ-amino groups of lysine residues in proteins. Due to its great potential to improve various functional properties of proteins, MTG is mainly used to enhance texture, stability, and water binding. Application of MTG for the production of plant protein-based foodstuffs such as tofu, noodles, bread and bakery products, is still limited to raw materials from soybean and wheat. However, with the increasing demand for vegetarian foods, the utilisation of novel proteins as functional ingredients, e.g. from peas, lupins, sesame, and sunflower, seems promising. To open new horizons for MTG application, this review aims at demonstrating the actual potential of MTG in processing foodstuffs based on vegetable proteins. Particular focus was laid on novel plant protein sources suitable for cross-linking with MTG. Furthermore, strategies for improving texture and nutritive value of the proteins are discussed. Springer-Verlag, 2006 Cross-linking nationallicence Microbial transglutaminase nationallicence Protein modification nationallicence Texturisation nationallicence Vegetable proteins nationallicence Dube Mark Institute of Food Technology, Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut Schäfer Christian Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Strasse 35, 85354, Freising, Germany aut Neidhart Sybille Institute of Food Technology, Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut Carle Reinhold Institute of Food Technology, Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 287-299 1438-2377 225:2<287 2007 225 217 https://doi.org/10.1007/s00217-006-0401-2 text/html Onlinezugriff via DOI 1 review-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0401-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Dube Mark Institute of Food Technology, Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Schäfer Christian Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Strasse 35, 85354, Freising, Germany aut NATIONALLICENCE 700 1- Neidhart Sybille Institute of Food Technology, Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Carle Reinhold Institute of Food Technology, Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 287-299 1438-2377 225:2<287 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer