Protein-protein crosslinking in food: methods, consequences, applications

Protein-protein crosslinks play an important role in determining the functional properties of food proteins. Manipulation of the number and nature of such protein crosslinks during food processing offers a means by which the food industry can manipulate the functional properties of food, often without damaging the nutritional quality. This review discusses advances in our understanding of protein crosslinking over the last decade, and examines current and future applications of this chemistry in food processing. (C) 2003 Elsevier Science Ltd. All rights reserved.