Transglutaminase (TG) is a group of enzymes that catalyses the formation bonds between proteins creating linking separate molecules. TG is widely used in cheese and dairy production, meat production and in baked goods.
In commercial food processing, transglutaminase is used to bond proteins together. Examples of foods made using transglutaminase include imitation crabmeat, and fish balls.
Transglutaminase is produced by Streptoverticillium mobaraense fermentation in commercial quantities. It is used in a variety of processes mainly around food, including the production of processed meat and fish products. Sausages and other processed meats are a common application in meats. In dairy, Transglutaminase can be used to increase yield, adjust texture and is commonly used in cheeses, yogurts and quark.
It does have other applications in cosmetics, as well as in medical sciences, such as wound healing.
Transglutaminase can be used as a binding agent to improve the texture of protein-rich foods such as surimi or ham. Transglutaminase is allowed in most countries and is not required to be declared, as it is considered a processing aid and not an additive which remains present in the final product.
Transglutaminase is also used in molecular gastronomy to meld new textures with existing tastes. Besides these mainstream uses, transglutaminase has been used to create some unusual foods. British chef Heston Blumenthal is credited with the introduction of transglutaminase into modern cooking.
Food, Cosmetics, Medical