Modification of food products properties by use of transglutaminase

There was proposed the design of combined animal and vegetable proteins containing products elaboration by using cross-linking of proteins with transglutaminase (TG). There were examined conditions of milk whey proteins and wheat gluten binding by TG. The formation of different homogeneous and heterogeneous protein complexes was studied. It was established the binding of whey proteins and gluten. Physical, chemical, sensory and immune properties of new product were examined. The binding of gluten with whey proteins leads to lowering of immune activity of gluten. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.