Different possibilities for protein crosslinking are examined in this review, with special emphasis on enzymatic crosslinking and its impact on food structure. Among potential enzymes for protein crosslinking are transglutaminase (TG) and various oxidative enzymes. Crosslinking enzymes can be applied in cereal, dairy, meat, and fish processing to improve the texture of the product. Most of the current commercial applications are based on TG. The reaction mechanisms of the crosslinking enzymes differ, which in turn results in different technological properties.
Ovalbumin produced using the fungus Trichoderma reesei (Tr-OVA) could become a sustainable replacement for chicken egg white protein powder -a widely-used ingredient in the food industry.Although the approach can generate ovalbumin at pilot-scale, the environmental impacts of industrial scale production have not been explored. Here, we conduct an anticipatory life cycle assessment using data from a pilot study to compare the impacts of Tr-OVA production with an equivalent functional unit of dried chicken egg white produced in Finland, Germany, and Poland. Tr-OVA production reduced most agricultureassociated impacts such as global warming and land use. Increased impacts were mostly related to industrial inputs such as electricity production, but were also associated with glucose consumption.Switching to low carbon energy sources could further reduce environmental impact -demonstrating the potential benefits of cellular agriculture over livestock agriculture for ovalbumin production.
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