Enzymatic cross-linking of food proteins

Peroxidases are involved in cell-wall assembly in plants. Peroxidases can cross-link proteins or carbohydrates (homo-cross-linking) and can also produce conjugates of proteins and carbohydrates (hetero cross-linking). Modification with carbohydrate moieties influences the gelling, emulsifying, and foaming properties of proteins.

Walter Heijnis

In view of the need for new food ingredients, peroxidase-mediated oxidative cross-linking may have potential in food uses. The objective of the current project is to use microtechnology to modulate the peroxidase-catalyzed conjugation reactions in order to obtain the desired products in a reproducible way.

Link to Master Project: Enzymatic cross-linking of food proteins.pdf