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Food Reviews International Volume 17, 2001 - Issue 2
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Original Articles

TRANSGLUTAMINASE: ITS UTILIZATION IN THE FOOD INDUSTRY

Chiya Kuraishi Food Research and Development Laboratories, 1-1, Suzuki-cho, Kawasaki, 210-8681, Japan
,
Katsutoshi Yamazaki Food Research and Development Laboratories, 1-1, Suzuki-cho, Kawasaki, 210-8681, Japan
&
Yasuyuki Susa Food Research and Development Laboratories, 1-1, Suzuki-cho, Kawasaki, 210-8681, Japan
Pages 221-246 | Published online: 06 Feb 2007
 
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Abstract

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

Acknowledgments

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