Transglutaminase enzyme that triggers the formation of isopeptide bonds between proteins. Its cross-linking property is widely used in various processes such as manufacturing cheese and other dairy products, meat processing, producing edible films, and manufacturing bakery products.
Transglutaminase enzyme has considerable potential to enhance the firmness, viscosity, elasticity, and water-binding capacity of food products.
Transglutaminases are enzymes that in nature trigger the formation of an isopeptide bond between γ-carboxamide groups of glutamine residue side chains and the ε-amino groups of lysine residue side chains with subsequent release of ammonia. Lysine and glutamine residues are bound to a peptide or a protein so that this cross-linking or intramolecular reaction can take place. Bonds formed by this substance exhibit high resistance to proteolytic degradation.
Transglutaminase enzyme in bread production reduces dough stickiness, helps in the stabilization of the fluctuating raw material quality, and improves gas retention capacity and volume stability after defrosting is improved.
In the production of Gluten-free products, transglutaminase enzymes improve gas retention capacity, and stretchability, and make the surface smoother.