Pure Enzymes: Transglutaminase, Proteases and Hydrolysis #994805

Pure Enzymes is the step from the spontaneous enzymes of koji to isolated enzymes, used with intention and measure.
The first chapter makes the difference between the two routes clear and defines the four control parameters that govern any enzymatic reaction, along with safety and handling.
Transglutaminase takes up two chapters. First the principles: how it forms cross-links, where to buy it and how to store it, what effects it has on hardness, elasticity, cohesion and water retention, and how the various plant protein substrates respond. Then practice: dosages, restructured non-cold cuts, plant protein spheres, high-cohesion burgers, applications to the mature products of Volumes 12 and 13.
Proteases follow the same layout. The principles cover bromelain, papain and ficin among the plant enzymes, the fungal and bacterial proteases of food interest, controlled hydrolysis that generates savoury peptides and free amino acids, and the direct link to Volume 15, since proteases are glutamate generators. In practice: artisan protein hydrolysates, enzymatic marinades, oriented fibrous textures, hydrolysed condiments.
The book closes with the chapter on integrated applications and a regulatory note citing Regulation (EC) No 1332/2008, microbial transglutaminase E 1101 and labelling obligations.