Description
Microbial transglutaminase is widely found in animals, plants and microorganisms in nature. It is an acyltransferase that catalyzes the inter-protein (or intra) acyl transfer reaction, resulting in the occurrence of protein (or polypeptide) Covalently cross-linked enzymes, this cross-linking has a significant impact on the properties, gelling ability, thermal stability and water holding capacity of proteins, thereby improving the structural and functional properties of proteins, giving food proteins a unique texture and taste . Therefore, transglutaminase has been widely used in food processing industries such as meat products, aquatic products, soy products, flour products, rice products and dairy products.
