Protein Crosslinks Influence Food Digestion

Enzymatic crosslinking is increasingly applied to confer specific properties to different proteins and, consequently, to food products of which they are components. Among the most investigated enzymes, transglutaminases (in particular the microbial isoform, mTG) and various oxidative biocatalysts are having special attention by food biotechnology researchers. mTG catalyzes isopeptide bond formation among protein molecules, leading to inter-molecular crosslinks and being able to produce both homo- and hetero-polymers. Its peculiar properties, such as the calcium independency, the broad substrate specificity, the stability over a wide range of temperatures and pH values, make such enzyme an effective tool to modify the characteristics of many protein-based foods.