Gelation transglutaminase

Cho, Y.H., Shim, H.K., and Park, J. (2003). Encapsulation of fish oil by an enzymatic gelation process using transglutaminase cross-linked proteins. J. FoodSci. 68, TlYl-212 i. 

Eissa, A.S., Bisram, S., and Khan, S.A. (2004). Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme. J. Agric. Food Chem. 52, 4456- 464. Euston, S.R., Finnigan, S.R., and Hirst, R.L. (2001). Heat-induced destabilization of oil-in-... 

Schorsch, C., Carrie, H., and Norton, l.T. (2000b). Cross-linking casein micelles by a microbial transglutaminase Influence of cross-links in acid-induced gelation. Int. Dairy ]. 10, 529-539. 

Casein-based microcapsules produced by enzymatic gelation with transglutaminase... 

Zou, Q. Liu, X. Zhao, J. Tian, F. Zhang, H.-p. Zhang, H. Chen, W., Microencapsulation of Bifidobacterium bifidum F-35 in whey protein-based microcapsules by transglutaminase-induced gelation. Journal of Food Science (2012) 77, M270-M277. 

Heidebach, T., Forst, P., Kulozik, U. Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells. Int. Dairy J. 19, 77-84 (2009)... 

Transglutaminase enzymes are expressed in a variety of cell types and have the natural function to crosslink several ECM proteins [10, 51]. Over traditional chemical crosshnking or gelation agents, transglutaminase enzymes have the advantages to be employed under mild conditions (such as temperature and pH) and not requiring chemical initiators. 

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