BLBS102-c10 BLBS102-Simpson March 21, 2012 13:7 Trim: 276mm X 219mm Printer Name: Yet to Come
218 Part 2: Biotechnology and EnzymologyCross-linking using chemical reagents remains challenging,
both in terms of controlling the chemistry and gaining con-
sumer acceptance. However, as the extensive recent use of trans-
glutaminase dramatically illustrates, protein cross-linking using
enzymes has huge potential for the improvement of traditional
products and the creation of new ones. Transglutaminase itself
will no doubt find yet more application as its precise mode of
action becomes better understood, especially if variants of the
enzyme are found with a broader substrate specificity.
Whether other enzymes, which cross-link by different mech-
anisms, can find equal applicability remains open to debate. The
thiol exchange enzymes, such as PDI, may offer advantages
to food processors if their mechanisms can be unravelled, and
then controlled within a foodstuff. Other enzymes, such as lysyl
oxidase, have not yet been used, but have potential to improve
foods (Dickinson 1997), especially in the light of recent work
characterising this class of enzymes (Buffoni and Ignesti 2000),
which may allow their currently unpredictable effects to be
better understood.ACKNOWLEDGEMENTS
We thank all the postgraduates and postdoctoral fellows who
have worked with us on the Maillard reaction and protein cross-
linking of food, in particular Dr Sian Fayle, Paula Brown,ˆ
Dr Indira Rasiah, Dr Susie Meade, Dr Antonia Miller and
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