Characteristics, isolation of transglutaminase and its applications in food processing

Transglutamniase is an enzyme that forms crosslinks between protein molecules. This crosslinking has unique effects on protein properties, gelation capability, thermal stability, water-holding capacity, etc. A transglutaminase has been isolated from Streptoverticillium spp., and its practical use in the food industry realized. Transglutaminase is now widely used in seafood, surimi products, noodles/pasta, dairy products, baked goods, and so on. It has great potential to improve the firmness, elasticity, heat stability, and water-holding capacity of prepared foods through the mild enzyme reaction. The overall application of transglutaminase in the food industry are reviewed in present paper.