PILOT-STUDIES ON THE EFFECT OF ENZYMATIC CROSS-LINKING IN DAIRYING

The paper describes properties and selected application fields of the enzyme transglutaminase [EC.2.3.2.13] in dairying. Concluding the resu lts of pilot studies and application fields suggested by literature th e following potential uses are imaginable: Most interesting seems the stabilization of products like yoghurt, whipping cream and fresh chees e. The preparation and utilization of crosslinked caseinates as functi onal ingredients in food systems may also by worthwhile. However, exte nsive studies are necessary to get a better understanding of crosslink ing in dairying. As potential non-food uses of transglutaminase the pr eparation of foils/films, coatings, medical polymers and carriers for immobilizing enzymes should be mentioned.