Transglutaminase

A transglutaminase is an enzyme that forms a chemical bond between two protein molecules. The reaction also produces a molecule of ammonia. Transglutaminases were first described in 1959. In 1968 it was discovered they form a role in blood coagulation.

Transglutaminase have many uses. They can be used as a binding agent to improve the texture of protein-rich foods such as surimi or ham. Other examples of foods made using transglutaminase include imitation crabmeat, and fish balls.

Transglutaminase Media

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  The upper reaction shows how a transaminase combines with a glutamine residue, releasing ammonia, and then the combination reacts with the amine group of a lysine residue of another protein, setting the enzyme free again.

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  Three bistro tenders being joined together with transglutaminase "meat glue". They will set overnight before being unwrapped, sliced into portions, cooked, and served.

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  Transglutaminase treated chicken terrine.