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Abstract
The enzyme microbial transglutaminase (MTGase) (EC 2.3.2.13) catalyzes acyl transfer reactions, deamidation, and inter and intramolecular crosslinks between amino acid residues of glutamine and lysine. Its application in foods alters the technological properties of food proteins, such as their emulsifying capacity, gelation, viscosity, water holding capacity, and foam formation and stability. The commercial application of the enzyme in Brazil is limited almost entirely to the restructured meat industry and dairy beverages, but several studies have demonstrated its potential for commercial application in vegetable products such as soy, which is little exploited in the market. The application of this enzyme to vegetable derivatives allows for the development of new products or improvement of the functional properties of traditional foods. The objective of this article is to offer a comprehensive overview of the general characteristics and function of the enzyme microbial transglutaminase, with emphasis on its application in foods.