Novel applications of enzymes in the dairy sector: Optimizing functional properties of milk proteins by enzymatic cross-linking

Milk proteins are probably the most-used protein source world-wide, which is no doubt related to their excellent functional properties. In particular, their gelation and emulsification properties are utilized in a wide variety of popular food products. Functional properties can be modified through enzymatic cross-linking, which is commonly performed with the enzyme transglutaminase (TGase). Treatment of milk proteins with TGase improves their acid gelation properties and thus it has considerable scope for the improvement of texture in acid-coagulated dairy products. Enzymatic coagulation of milk is hindered by TGase treatment, which limits options for its application in cheese production, but may offer opportunities in preventing undesirable enzymatic coagulation of milk in other products. The stability of emulsion droplets can also be increased by cross-linking the proteins on their surfaces. By targeted application of TGase or cross-linking enzymes, many other valuable applications for enzymatic cross-linking can undoubtedly be developed.