Description

Transglutaminase is an enzyme that plays a key role in cross-linking and modifying proteins. It is naturally produced by various organisms, including bacteria and mammals.

Its primary function is to form covalent bonds between proteins or between proteins and other molecules through a process called transamidation, also known as cross-linking. This enzymatic modification enhances the texture, stability, and functionality of proteins.

In the food industry, transglutaminase is widely used in meat, dairy, and baked goods processing. In meat products, it improves texture and binding, enhancing the quality of sausages and formed meat products. In dairy, it helps refine the consistency and texture of cheese and yogurt. For baked goods, it contributes to better dough elasticity and structural integrity.