Description
Enzyme-stabilized protein matrices create stable foams with novel textures.
Technical
Transglutaminase catalyzes acyl transfer reactions between γ-carboxamide groups of glutamine residues and ε-amino groups of lysine residues, forming covalent cross-links that stabilize protein networks in aqueous foams.
Culinary Significance
Enables creation of light, airy foams that maintain structure without traditional stabilizers like gelatin or egg whites.
Science
Primary Reaction
Protein cross-linking via transglutaminase
Parameters
Temperature
40°C optimal
4°C to 50°C range
Time
1-2 hours
15 minutes – 4 hours
Equipment
Whipping siphonPrecision scalepH meterTemperature-controlled water bath